Lactose-free Fruit Seed Tart
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Spongy cake with pureed fruit
ingredients
servings
10
Type 00 wheat flour
250 grams
Potato starch
50 grams
Corn oil
120 grams
Egg, egg white
250 grams
Brown sugar
200 grams
Baking powder for desserts
16 grams
Vanillin
1 gram
Apricots
40 grams
Strawberries
70 grams
Pears
70 grams
Plums
70 grams
Lemons
5 grams
Desserts from Italy
Spongy cake with pureed fruit
Spongy cake with pureed fruit
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
SIMPLY DELICIOUS THIS CAKE, GOOD TO ENJOY A BREAKFAST OR SNACK IN MOST NEED TO KNOW THAT FOR ONLY prepare it will use the egg whites and will replace BUTTER WITH OIL ..
preparation
step 1
In food processor, or using the mixture immersion pureed fruit adding the oil corn ..
step 2
Then sugar, mix again. Preheat oven in a static mode will reach the temperature of 170 degrees. Sift the dry ingredients, whisk the egg whites and add the pureed fruit
step 3
Now incorrect lemon. Add the pureed fruit with the egg whites, make a circular motion, from top to bottom using a spatula, in this way not dismount the egg whites.
step 4
Finally the dry ingredients and always embed them using spatola.Imburrate and floured a cake pan. Pour the frothy mixture into the pan and bake at 170 degrees in a static mode.
step 5
Let cook the cake for 40-45 minutes, still controlled because everyone knows your oven .. If you like my VENITEM find recipes on my blog .. http://blog.cookaround.com/mentaepeperoncino/
