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85g egg whites (+/- 3 eggs)
165g granulated sugar
a pinch of salt
250g butter cubes (room temperature)
2 teaspoons vanilla extract
Twentse Cossacks are delicious tartles and a well-known regional confection from Overijssel, the province that it is today's turn. But you don't make them just like that! You start with the Swiss buttercream (which is not difficult to make). While the buttercream is setting in the refrigerator, you bake the sponge cake, which is quick and easy. Finally, you make real Twentse Cossacks out of it ;))
This is how you make Swiss buttercream
Degrease the mixer bowl and the whisk with some lemon juice
Beat the egg white in a bain marie and beat in salt and sugar.
Beat until it reaches 60°C then transfer the bowl to the mixer.
Mix the egg white until you have a light, cooled meringue.
Beat in the butter cube by cube.
Finally beat the vanilla extract into the buttercream.
Keep the buttercream in the refrigerator until the sponge cake is ready.
We go straight to how to bake the sponge cake!