Composition / ingredients
Cooking method
1. Separate the whites from the yolks (eggs should be at room temperature).
2. Combine the whites with powdered sugar, beat with a mixer until stable strong peaks.
3. In a snow-white fluffy protein mass, add egg yolks (not all at once, one at a time), beat with a mixer.
4. And now sift the flour with baking powder and add semolina, mix the dough with careful movements from top to bottom.
5. Grease the baking dish with a small piece of butter and pour the dough into it, level the surface with a spatula.
6. We send the form with the dough into the oven, preheated to 180 degrees, bake the koch for 35 minutes, then remove it from the oven and let it cool.
7. Pour the milk into a saucepan, send it to the fire, bring it to a boil and remove it from the stove. Pour sugar and vanilla sugar into the hot milk, mix until the crystals completely dissolve.
8. The cooled cake is generously soaked with milk syrup, cut into portions and served on the table.
Help yourself!
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Semolina - 340 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Wheat flour - 325 kcal/100g
- Baking powder - 79 kcal/100g
- Powdered sugar - 374 kcal/100g
- Vanilla sugar - 379 kcal/100g
