Baccarat Gateau

Recipe

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ingredients	preparation
375g egg yolks 320g sugar	Beat to form ribbon.
375g egg white	Whisk to soft peaks.
75g sugar	Combine both egg mixtures.
187g flour 100g CP	Fold in.
125g butter (melted)	Add
Spread out on 35*28 cm baking tray covered with a Silpat sheet. Bake at 180˚C for 15-18’ in a convectional oven.