Japanese biscuit "Castella" Ingredients: Chicken egg 8 pieces Brown sugar 300 g Wheat flour 200 g Milk 100 ml Honey 4 tablespoons Preparation: Sift flour 3 times (prerequisite). Mix milk and honey before combining. Beat eggs with sugar in a steam bath until the temperature of the mass is 60 degrees (about 15 minutes). Transfer the egg mass to a food processor and continue beating until the mixture cools. While whisking, add the milk and honey. Add flour gradually, stirring the mixture with a rubber spatula. Cover the bottom of the mold with baking paper, put the mass in the mold and tap the mold on the table once to remove excess air. Bake in an oven preheated to 180 degrees for about 50 minutes. Check the readiness of the biscuit with a wooden skewer. Take the finished biscuit out of the mold and put it in a plastic bag for several hours, so that it becomes denser and more moist. https://www.druzer.com/post/1210_yaponskij-biskvit-kastella-ingredienty-yajco-kurinoe-8-shtuk-korichnevyj-sahar-3.html