300 g spelt flour La Farrina
2 whole eggs
Approx. 350 ml milk
Beat the egg whites until stiff with a pinch of salt.
In a bowl, combine the flour, egg yolks and milk and mix them together with a whisk until you have a very smooth mixture, then add the egg whites. The mixture should then be quite fluid, but not too liquid.
Pour the batter into a non-stick baking tray and bake for approx. 40 minutes at 180°C.
Leave the cake to cool and serve with jam, honey or vegetables and cheese, depending on your preferences.