Ingredients
- 6 eggs
- 3 times
- 1 egg yolk mixed with
- 1 table spoon milk butter for the mould icing sugar for dusting preparation
- 270 gr flour
- 110 gr fl
- 45 gr rum
- 8 gr fine salt
(The Roux Brothers, French country cooking, M Papermac, 1992, ISBN 0-333-57670-5)
