Spreading from Nagasaki across Japan, kastera cake gets its structure from long-whipped eggs and sugar. The batter is moistened with honey and baked low and slow, then sliced into pieces that travel easily to a crowded table or a picnic basket.
Warm the eggs and sugar gently over a bain-marie, then whip with a mixer for 12 minutes until pale and ribbon-thick.
Mix the honey with the warm milk and fold it into the whipped mixture, add a pinch of salt, then fold in the flour in three additions with a spatula, careful not to lose the air.
Pour the batter into a parchment-lined tin and bake on the lower rack of an oven preheated to 160°C for 40 minutes.
As soon as it comes out of the oven, tap the tin on the counter to release air bubbles, wrap it in cling film and rest for 2 hours before slicing.
Do not open the oven door for the first 25 minutes, or the cake will sink and turn dense. Allergens: contains gluten (wheat) and egg.
Drop the tin from about 10 cm onto the counter right out of the oven to pop trapped air bubbles, or you will find large holes when you slice it.
Admin DadaGastro · verified in test kitchenKalıp olarak kare fırın tepsisi kullanabilir miyim, yoksa mutlaka uzun kek kalıbı mı gerekiyor? 40 dakika olan süre tepside de aynı mı kalır, yoksa daha ince bir katman olduğu için kısaltmam mı gerekir acaba?
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