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Gâteau Mousseline
Light sponge cake
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
Published 2012
Ingredients
120 g 4½ oz - finely grated zest of
1
Method
Beat together the sugar, zest or hazelnuts, and egg yolks until very creamy. Gradually beat in the 2 flours with a wooden spoon. Beat the egg whites until stiff and very delicately fold them in.
Butter and flour an
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