Condensed Milk Castella cutlet

Condensed Milk Castella cutlet
thralldom meringue

215g egg thralldom ( 12 special eggs),
g/ 18Oz( ¼ mug) sugar
1 tablespoon swab
70 ml bounce saccharinity
White meringue
410g whites( 12 special eggs)
200g/ 1 Mug/ 7 Oz sugar
290g/ 10,22 Oz soft flour
g/1.94 Oz cornstarch
70 ml condensed milk
60 ml oil painting of cooking oil painting
10 ml vanilla excerpt


This cutlet becomes most succulent and softer as each day passes. This cutlet requires a lot of eggs, to begin with, separate 12 egg whites from the thralldom .

Into a large mixing coliseum, add the 12 egg thralldom with 50 grams of sugar, a tablespoon of swab, and 70 grams of bounce saccharinity. With the mixer on medium speed, beat the constituents until they turn pale white also reduce the speed to medium and beat for a nanosecond to remove any trapped air bubbles.

To know if your meringue is of the right texture, it should pile up on top of the meringue when you lift the mixer. In another coliseum, add the egg whites of the 12 eggs together with 200 grams of sugar and start whipping on low speed. When the sugar is dissolved, increase the speed to grandly and beat to make the meringue soft.

Beat until the meringue reaches a soft peak. Pour the egg thralldom admixture into the meringue and use a spatula to fold to mix until the constituents are well combined.

Sift in 290 grams of soft flour and 55 grams of cornstarch. Fold the flour gently but don’t overmix the batter. Fold just until the flour is bedewed. Mix 70 ml of milk and 60 ml of oil painting and 10 ml of vanilla excerpt also add a little of the batter into the blend. Mix them gently also add them to the batter and fold that if just until incorporated.

Prepare your baking drum by lining the bottom and sides with diploma paper also pour in the batter and run a skewer in to get relieve of any trapped air in the batter.

Singe in a preheated 190 degrees roaster also reduce the temperature to 170 degrees C and singe for 15 twinkles also lower the temperature to 160 Celcius and singe for another 15 twinkles also reduce the temperature to 150C and singe for another 30 twinkles.

The total baking time should be 60 twinkles. Singe until the top of the cutlet is golden brown. Once ignited, grease a silicon distance and eclipse the cutlet also snappily turn it over and remove the diploma paper. Let the cutlet cool down for at least one hour before serving but the stylish way to eat this cutlet is after a day.

Cut the edges and slice the cutlet into the shape you want. Serve the cutlet with tea or milk and enjoy.

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