Ingredients:
-20g brown sugar
-3 egg white - 100g
-8 egg yolk - 125g
-40g sugar
-100g glucose syrup
-20g honey
-70g flour
-15cm / 6" baking pan
Instructions:
Pour brown sugar into a baking pan. Separate your eggs. You need 8 yolks and 3 whites. Mix the egg white and add the sugar while mixing.
stir the meringue until smooth. Mix together the meringue and egg yolks.
Put the glucose syrup and honey in the microwave until it becomes liquid and mix.
Add and mix into your egg yolk mixture. Put the flour through a sieve. Mix slowly with a whisk.
Cut the parchment paper and place in the baking pan. Pour the mixture into your baking pan. Remove the bubbles with a wooden stick.
Back at 180°C/360°F for 15-20 minutes. Then 140°C/280°F for another 40 minutes. Use upper and lower heat setting on your oven.
When the top turns golden brown to slightly darker brown, you should turn the heat down to the second temperature.
Let the cake cool down a bit. Then wrap in plastic wrap to keep it from drying out. Turn the cake over and leave it upside down overnight at room temperature.
Now just unpack and cut into the desired shape.
