Korean fluffy cake with pastis Henri Bardouin
Flour: 70 gr
Milk: 10 cl
Salt : 2 gr
Sugar : 70 gr
Pastis Henri Bardouin : 5cl
Mix the flour with the warm oil.
Add the milk and the egg yolks.
Beat the egg whites until stiff, gradually adding salt and sugar to make a meringue.
Gradually fold the meringue whites into the first mixture.
Add the five centilitres of pastis.
Baking: in a bain-marie in a preheated oven at 150 degrees for about 1 hour 30 minutes.