The cake is called Quatre Quarts in French. All 4 main ingredients weigh as much as the 4 eggs, ie weigh eggs.
Separate eggs. Beat egg yolks with sugar and butter until creamy. Stir in flour/pudding powder and snow alternately. Grease loaf pan (30 cm long) well and sprinkle with breadcrumbs.
Bake at just under 200 °C for about 35 to 40 min. Make a cooking test with a knitting needle.
Tips: Egg tarts can be refined with candied fruits and nuts.
Have fun baking!
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