Lorraine cake at Mirabelles – www.sucreetepices.com

Ingredients (for a 24 cm round mold; 8 portions):

• 4 separate eggs, white and yellow
• 150 g of sugar
• 80 g of melted butter
• 100 g of natural yogurt
• 1 teaspoon of baking powder
• 200 g of flour
• 400 g of mirabelles

Instructions :

1. Prepare the fruit. Cut the mirabellers in 2 and remove the nuclei.
2. Preheat the oven to 160 ° C, static heat.
3. Prepare the mold. Cover the bottom with a 24 cm round mold with parchment paper and grease the edges.
4. Prepare the dough. In a bowl, mount the egg whites in snow.
5. In another large bowl, whiten the egg yolks with the sugar.
6. Add the melted butter and mix a little pure incorporate it. Then do the same with the yogurt.
7. Add chemical and flour and mix at low speed until a homogeneous texture is obtained.
8. Lastly, using a maryse, incorporate the egg whites in 3 times.
9. Pour the dough into the mold and spread it evenly.
10. Divide over the halves of mirabelles, placing them on one side, in rosette and by pushing them slightly into the dough.
11. Bake and cook for about 60 minutes or until the wooden skewer stands dry.
12. Let cool, then unmold and let cool completely, before serving.