John Myers
Ingredients for 1 servings:
- 5 small egg whites
- 1 pinch of salt
- 100 g raw cane sugar
- 5 small egg yolks
- 1 pinch of salt
- 150 g raw cane sugar
- 5 tbsp red wine, dry 13.5%
- 250 g sunflower seeds, roasted, ground, pureed
- 520 g red wine, dry 13.5%
- 450 g millet, grind
- 50 g amaranth, ground
- 1 sachet of baking powder, for 500 g flour, gluten-free
Instructions
Working time approx. 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 6 hours
gluten-free, dairy-free
Beat the egg whites with salt and sugar until stiff, then set aside. Beat the egg yolks with salt, 5 tablespoons of red wine, and sugar until creamy. Add the pureed sunflower seeds and stir until well combined. Slowly add the remaining red wine. Reduce the speed of the mixer to low. Now mix the remaining dry ingredients and drizzle in the flour. Mix everything on medium speed. Turn off the mixer. Check that everything has come away, including the edges. Then beat well again on almost full speed for about 3 minutes. The egg yolks will break up. Now fold in the stiff egg whites, but do not use metal. Pour into a 26 cm ring pan lined with baking paper, shake until smooth, then place in a cold oven and bake at 150°C for about 90-100 minutes. Use a needle to test. Let cool completely, then let rest for a few hours before slicing. My own recipe.
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