Weigh the eggs, the number you can change, in this case 4 eggs pulled on 250 gr. In accordance with the weight of eggs weigh the same amount of butter and sugar (take smaller: approximately 190-200 gr. because otherwise it seems too sweet, here is the recipe in the original, and write their comments for Your convenience) and flour (instead of 50 grams. for ground almonds, it turns out even tastier and with a subtle walnut notes).

Butter room temperature vzbit with sugar or mashed with a spatula in a more or less homogeneous mass

Divide the eggs into whites and yolks, the yolks one by one add to the butter-sugar mixture, mix well after each, the whites put in the refrigerator.

Sift the flour (this is very important, otherwise the cake will not rise!) in a mixture of egg yolks with butter and sugar. If you are adding the almonds, then and there.

Whisk whites with a pinch of salt until stiff foam

By this time, you can put the oven to preheat, 180-200 Celsius. Combine the butter-flour mass with beaten egg whites: the whites spread and begin slowly, gently, from the bottom up to mix, as if picking up the oil weight on the proteins (you can divide the whites into three parts and combine with oil in three stages). The point is that as little as possible to damage the structure of the whipped protein, it is also important to raise the cake.

Spread the batter in the pan, the laid baking paper, and put in razogretuju the oven for 40-45 minutes, check for color and a toothpick (should come out clean)

Remove from the oven, allow to cool slightly in the form, remove it from and leave it to cool down. Brew a Cup of tea, cut the cake... and enjoy the great taste of French cake "Quatre quarts". Bon appetit! PS the Name comes, as You've probably guessed, the composition of the cake: four times of a quarter of a kilo ;)