Flourless Cloud Cake – A Traditional Recipe from My Great-Grandmother

Egg mass:

In a separate bowl, beat the egg yolks with the sugar until light and fluffy. Add the melted butter, mascarpone cheese (or well-drained cottage cheese), and vanilla extract. Mix thoroughly until smooth.

Combination of ingredients:

Carefully fold the beaten egg whites into the yolk mixture, gradually adding them and stirring gently to prevent the foam from collapsing. This is a crucial step that gives the cake its lightness.

Baking:

Pour the mixture into a 24 cm diameter baking tin, previously lined with baking paper. Bake in a preheated oven at 160°C for approximately 40-45 minutes, until golden brown and springy to the touch.

Cooling:

After baking, let the cake cool in the pan. This will allow it to develop its characteristic cloud-like texture.

Serving and storage tips: