Protein Cake Recipe with Brown Butter and Almond Flour

Ingredients:
Egg whites: 50g

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Caster sugar: 50g

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Almond flour: 40g

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Cake flour: 20g

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Honey: 10g

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Butter: 50g

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Instructions:

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1. Grease the mold with butter and place it in the freezer to cool down.

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2. Sift the cake flour and almond flour together twice.

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3. Cut the butter into pieces, cook over low heat until it turns hazelnut brown and emits a nutty aroma (hazelnut butter); remove from heat, filter twice, and allow to cool.

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4. Whisk the egg whites and granulated sugar until they expand, form bubbles, and lose their viscosity.

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5. Sift the dry ingredients together, then fold the mixture in until evenly combined.

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6. Incorporate the warm hazelnut butter and mix thoroughly.

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7. Add honey and mix well. Refrigerate the batter overnight.

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8. Remove the batter from the refrigerator and portion it into financier molds, filling them to 80-90% full.

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9. Preheat the oven to 190°C (375°F). Bake on the middle rack with both top and bottom heat for approximately 12 minutes.

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10. Remove from the oven and unmold after 5 minutes.

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