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Ma la kao
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Shoichi Nakamura |
| Serves 6 |
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2 egg whites
2 egg yolks
50g very fine sugar
40cc heavy cream
10cc salad oil
50g flour
30g black sugar
1/2 teaspoon baking powder
20g pine nuts
drained cherries, three red, three green
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Start deep-frying pine nuts at a low temperature and keep doing it, increasing the temperature. Spread them out on kitchen paper to absorb their oil and cool them.
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Cut drained cherries into tiny pieces and mix them.
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Sprinkle pine nuts and drained cherries on the bottom of a ring-shaped cake pan.
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Sift flour and black sugar and mix them with baking powder.
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Add sugar and heavy cream to egg yolk and mix. Add salad oil.
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Whip egg white. When egg white turns into meringue add yolk mixture and mix.
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Pour egg mixture evenly into cake pan, put a lid with holes on it, heat it in a microwave for 3 minutes 30 seconds at 500w. Cut it and serve on a cake plate.
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