Sift the flour with the baking powder.
Beat the butter, granulated sugar and vanilla sugar to an airy
mixture. Add the egg yolks and mix to a homogeneous mass.
Put the mixer at low speed and add the flour and the milk in
small quantities at the same time. The result must be a well
mixed dough.
Beat the egg whites stiffly and carefully fold them through the
dough.
Pour the preparation into a buttered baking tin and put it in a
preheated oven at 185°C for 35 minutes.
Allow to cool to room temperature before serving.
Chimay cake - gâteau Chimacien
3 eggs
1 dl of milk
1 tablespoon baking powder
1 packet of vanilla-flavored sugar
This cake is originally a local dish from Chimay. It
resembles the 'quatre quart', but turns out to be lighter.
taste and tradition
the fiery passion
3 eggs
1 dl of milk
1 tablespoon baking
powder
1 packet of vanilla-
flavored sugar
Sift the flour with the baking powder.
Beat the butter, granulated sugar and vanilla
sugar to an airy mixture. Add the egg yolks and
mix to a homogeneous mass. Put the mixer at
low speed and add the flour and the milk in
small quantities at the same time. The result
must be a well mixed dough.
Beat the egg whites stiffly and carefully fold
them through the dough.
Pour the preparation into a buttered baking tin
and put it in a preheated oven at 185°C for 35
minutes.
Allow to cool to room temperature before
serving.
This cake is originally a local dish from
Chimay. It resembles the 'quatre quart', but
turns out to be lighter.
Chimay cake
gâteau Chimacien
taste and tradition
taste and tradition
the fiery passion
