John Myers
Ingredients for 1 servings:
- 5 eggs, separate
- 2 pinches of salt
- 160 g cane sugar
- 4 tbsp water, hot
- 50 g brown rice, ground
- 50 g amaranth, ground
- 150 g ground corn kernels
- 1 tbsp ground coffee (not instant), up to 2 tbsp
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
gluten-free + dairy-free
Beat the egg whites with a pinch of salt until white, then add 80g of sugar and beat until stiff peaks form, then set aside. Beat the egg yolks with a pinch of salt, 4 tbsp of hot water, and 80g of sugar until foamy and creamy. Pour the stiff peaks onto the creamy egg yolk mixture. Mix the rice, amaranth, corn, and coffee together, carefully pour over the mixture, and mix everything together with a wooden spoon. Pour into a 26cm ring tin lined with baking paper, smooth out the surface. Bake in a cold oven at 150°C (convection oven) for about 40 minutes. If you want to fill it, please let it rest overnight and continue using it the next day.
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