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CREAM BUTTER COOK (with Airfryer) .jpg

Extra needed:

  • a beaten egg to cover

(* You can also use another gluten-free flour. Add two tablespoons of psyllium for the firmness)

This is how you make it:

Put the butter and sugars in a bowl and beat them lightly. Add the egg and beat. Add the flour and beat to a granular mass. Put a bowl of hot water ready. Cover the airfryer's baking lift with parchment paper. Pour the mass into the bucket lift and moisten your hands. Press the mass firmly again with moistened hands until a cake forms. Spread the cake with the beaten egg. Make a diamond pattern with a blunt knife, this obviously does not work, but it is a lot nicer. Put the cake in the fryer and set the position to 160 degrees. Fry the cake under regular check for 32 minutes. If it needs more, always give two minutes extra and check. Allow to cool.

Source / photo: Monique van der Vloed