Ingredients :
120 ml fresh whole milk
60 g of butter (half-salt for me)
160 g of T45 flour
160 g caster sugar (white, for color)
6 g of baking powder
3 large eggs at room temperature
1/3 cuilère to coffee of vanilla powder
grated zest of 1/2 untreated lemon
a small pinch of fine salt
For the finishes
filling: 150 g of raspberry jelly (or other flavor of your choice)
icing light: 2 tablespoons tablespoons of lemon juice and 80 g of powdered sugar
accompaniment: raspberry coulis (or a flavor matched with the jam )
PREPARATION :
STEP 1
Sift the flour and baking powder twice (very important to avoid lumps during the final mix). Preheat the oven to 165° C. Heat the butter and milk in a small saucepan until the butter is melted. Remove from the heat.
STEP 2
With an electric mixer, beat the whole eggs for about 1 minute. Add the vanilla powder. Add the sugar in 5 or 7 times and continue beating for 10 minutes (watch in hand). The mixture should triple in volume and be frothy.
STEP 3
Gently incorporate the flour and baking powder, in 3 batches, mixing from bottom to top with a spatula. This operation is quite long and you do not have to worry if the flour makes, despite the initial sieving, some lumps.
STEP 4
Return the milk and butter mixture to heat and bring to a simmer. Gently pour into the cake maker, mixing with the spatula, until you get a smooth dough.
STEP 5
Line the mold with baking paper even if it is non-stick and lightly butter it. Pour the appliance and bake for 30 to 35 minutes. Let cool slightly before unmolding the cake. When the cookie has cooled perfectly, cut it in half and garnish it generously with raspberry jelly or another filling of your choice.
ENJOY
