Lump sugar "Mistral" grind in a mortar. Crushed without much difficulty, almost to a powder. Very convenient to use a fine sugar for baking, especially for making biscuits.

Shape with a diameter of 20-24 cm to cover the parchment, grease the bottom with vegetable or butter. Turn the oven on 180*C

The sifted flour to combine with poppy seeds and vanilla.

Separate the whites from the yolks. On low speed of mixer, begin to whisk the egg whites. As soon as the mass becomes lush, 1 tbsp added sugar "Mistral", still whisking. To ensure the sustainability of the whipped egg whites, they add acid — lemon juice, vinegar or cream of Tartar. The acid helps to bind protein cells, so whites whipped faster, become more homogeneous and longer keep their shape. The dough with such proteins air will never fall off. When protein weight will become thick, shiny, thick, add vinegar. I use fruit. Beat until thick peaks.

Continuing to whisk, one by one add yolks.

Add the flour with poppy seeds.

Very carefully, top to bottom, stir spatula until smooth.

Pour the batter into the pan. Bake at 180*about 40 minutes, until dry splinter.

Ready cake remove from oven, turn upside down, to raise to 50 cm from the working surface and throw. Biscuit will remain on the form. Put the form on a lattice (upside down) and give the biscuit to cool for 5 hours. Flip the shape, take a knife around the edge, remove the springform sides. Sprinkle with powdered sugar. Bon appetit! For the recipe thank Natalia M.