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panlefi pan lefi antillean sponge cake sponge cake pie

Panlefi – sponge cake / egg cake

door Linda Terrizzi

In addition to the bolo di manteka the panlefi is widely used as a basis for the tastiest cakes. Many people prefer a pie made with panlefi, because it is much lighter than the bolo di manteka.

Everyone's taste, of course - here at least the recipe for the tastiest Antillean pan lefi!



Ingredients:

  • 7 eggs, split
  • 180gr. sugar
  • 200gr. flower
  • 1 tablespoon of honey
  • 3 tablespoons of milk
  • a cap of vanilla essence

Preparation panlefi:

Preheat the oven to 175 degrees. Make sure all ingredients are at room temperature!

Beat the egg whites until they are completely stiff. In another bowl, beat the egg yolks with the sugar until almost white.

Combine the two mixtures and continue to beat until you have a light, homogeneous mixture.

Heat the milk with the honey in the microwave for a while until it is lukewarm. (about 30 seconds)



Add the milk to the eggs and stir well.

Sieve the flour and add it to the mixture. Beat everything well

Finally, add the vanilla essence.

Line a 26cm baking tin with baking paper and pour the mixture into it. Drop the baking tin hard on the counter a few times (from about 20cm high) to remove large air bubbles.



Bake the cake at 15 degrees for 175 minutes. Then return the oven to 160 degrees and bake for another 30-40 minutes, or to one satéprick comes out clean.

Remove the baking pan from the oven and drop it hard once more on the counter. Now turn it over and let the cake cool upside down. After about 10 minutes you can remove the cake from the tin.

Tip: If you have a stand mixer, you don't have to split the eggs. You can then whisk them lightly for about 7 minutes at full power!


Also try

Do you love Antillean pies? Then try our traditional coconut cake (bolo tue coco)!

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