Gastronomixs

Butter cake, warm method

This method yields a wonderfully moist cake with a fine texture. 

Recipe by Jacques van Bragt, Jacques van Bragt pâtisserie, Geldrop, the Netherlands.

Butter cake, warm methodEnlarge

Ingredients

300

g

eggs, pasteurised

300

g

fine sugar

10

g

lemon zest

370

g

butter

300

g

batter flour

Preparation method

Serving suggestions

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