Ingredients: 2 tbsp of butter, 2 egg whites, 8 egg yolks, 2 cups of sugar, 1 cup of water, 1 cinnamon stick, 2 orange peels or 4 lemon peels (thinly sliced).
Preparation: Preheat the oven to 175°C and coat the bottom and sides of 12 muffin-tin cups with the softened butter. Beat the egg white until it is firm enough. In a separate bowl and with the same beater, beat the yolks until they thicken. Add the whites to the yolks and continue beating for about 10 minutes, or until the mixture is very smooth and thick. Then divide it equally among the muffin tins and put them into a baking pan and bake for about 20 minutes. Let the cakes cool in the tins for 2 to 3 minutes then gently turn them out onto a large plate. In a 1 to 1.5-quart saucepan, bring the sugar, water, orange peels and cinnamon stick to a boil over high heat, stirring until the sugar dissolves. Boil briskly for a minute, then remove the pan from heat, and pour the syrup into a baking dish.
Drop the cakes into the warm syrup, turning them gently about with a spoon to coat them evenly.
7. Oct 2013 at 0:00 | by Beata Balogová and Jana Liptáková