1 cup unsalted butter
1 cup sugar
3 large eggs at room temperature
1 cup flour
pinch of salt (optional)


Preheat the oven to 350F. butter a 9x5 loaf mold or round mold and coat lightly with flour, or use a no-stick bakery spray.
Soften the butter in a bowl until it becomes creamier. Add the sugar 2 to 3 times and whisk vigorously until a nice cream is created.
Separate the egg yolk from the white. Add the egg yolks to the butter-sugar mixture. Incorporate the sifted flour.
In another bowl beat at full speed the egg whites with a pinch of salt. Once soft peaks are formed and no more white liquid is in your bowl from the egg white, Incorporate the egg whites into the egg flour mixture.
Pour the mixture into the mold and bake for 40 minutes in the middle of the oven.
Verify that it is ready by inserting a knife in the middle.
Remove from the oven and wait 5 minutes prior to removing from the mold.


Quatre-quarts or four quarters is a very familiar French dessert made with only four ingredients each of equal weight.  Starting with the egg weight, it will allow you to determine how much of the other ingredients you will need. That simple.

To make matters easier I have transferred into cup measurements for you. However, by remembering that simple tip of all 4 ingredients same weight, you will never need this recipe again.

I was introduced to this wonderful dessert at the tender age of 10-11 and I have been making it since. Easy to prepare as you can see from the quick instructions, however, the result is always the same: perfection.




Sunday, January 31, 2021 - 10:35am


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