210 g granulated sugar
280 g Mix Mill Mill
Half vanilla bean (seeds)
Weigh the sugar.
Break 7 medium eggs in a bowl.
Add the sugar to the eggs and mix with a hand whip.
Fade with half-berry vanilla seeds.
Mount the mixture in the planetary with the whip hook
Up to create a light and foolish compound.
It will be pronoto when it will triple and when "writes" ie when the dough dropped does not sink into the mass but specifically writes on the mounted.
Gradually add the blend of gluten-free flour for MORELLO MILL MILLS plus shots by incorporating it with movements from bottom up to not remove the mixture.
Butter and flour (or split spray) a mold with a diameter 22 cm and height about 8 cm.
Pour the mixture and bake for 35/40 minutes at 180 degrees Static mode preheated oven.