Mamie Jeanne has incredible strength. At the age of almost 86, she is always positive, active, and available for all. She lives in the beautiful land of Saint Lothain in the Jura, and excels in the art of cooking the good things that this region offers her. His cuisine is family friendly and generous, made for sharing a simple and enjoyable moment. As the family keeps getting bigger, the table keeps getting longer. One Easter Sunday, she told me that when we were all gathered around her table, she felt good like a hen with her chicks under her wing. We would have lots of recipes to tell: rabbit terrine, small stuffed quails, Wednesday waffles, grape pie, pigeons in sauce, or even chocolate ice cream... But after deliberation with my cousins (there are 13 of us!) , everyone is unanimous on the recipe that we want to share with you: the mousseline cake. Mix 6 egg yolks with 200 gr. of sugar and work until the mixture whitens and “makes the tape”. Add 1 tbsp of flour, 1 bag of baking powder and 125 g of starch. Work again and add a dash of orange blossom water. Finish by adding the 6 previously beaten egg whites. Pour into a greased and floured pan and cook for 45 minutes on thermostat 5. Unmold and eat cold. You can also cover it with melted chocolate, or top it with jam.