Recipe
Toast the nut flour at 150°C (300°F) for approx. 15 minutes (optional). Beat the egg yolks and first portion of sugar until a ribbon forms.
Whisk the egg whites while gradually adding the second portion of sugar. Mix part of the whipped egg whites with the yolks and sugar.
Incorporate the sifted dry ingredients, the rest of the beaten whites and, finally, the melted butter.
BAKING: In a mold, ring or on a baking mat at 170-190°C (340-375°F).
1000g to 2400g for a 40 x 60cm mold.