COCA DE CUARTOS
- 12 egg whites
- 12 yolks
- 400 gr of icing sugar
- 300 gr of strength flour
First of all preheat the oven at 220 °.
Beat the clear snow point firm with electric rods, This do it well, they have to be very hard.
In another bowl, mix the yolks with the icing sugar little by little and sift the flour over, little by little and mixing until you get a homogeneous mixture and without lumps, let stand about 5 minutes. Add a few egg whites to the bowl of the yolk mixture and stir with a silicone spatula from top to bottom and with enveloping movements.
Grease a mold and flour (mine was round and tall about 7 cm high, has this when choosing the mold, grows a lot in the oven). Pour the mixture into the oven and tap on the table for the dough to settle.
Lower the oven temperature to 180º and bake about 45 minutes. While the 45 minutes have not passed do not open the oven, you would spoil it. After 45 minutes open the oven and puncture the coca with a skewer stick, if it comes out clean, turn off the oven and leave the coca in the oven with the oven door a little open about 10 minutes. Then take it out of the oven and let it cool for 10 minutes and remove it from the oven, let it cool completely.