multicolored tagliatelle with fresh sauce
7 recipes
Daisy Lemon cake gluten
ingredients
servings
12
Icing sugar
5 grams
Iodized salt
1 pinch
Lemon juice
0.02 liter
Eggs
4 unit
Brown sugar
120 grams
Cornflour
150 grams
Desserts from Italy
Daisy Lemon cake gluten
Daisy Lemon cake gluten
ready in
45 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
For those who are intolerant to gluten is the perfect cake!
preparation
step 1
Separate the yolks from the whites and mount the latter whites with a pinch of salt and the lemon juice 15 ml added a little at a time and set aside with the planetary in 3 minutes.
step 2
Whip the egg yolks with sugar until they become light and fluffy, about 10 minutes to dissolve sugar better. Add a lemon phial and work to incorporate.
step 3
Add half of the starch and continue to work even with the planetary for another minute to incorporate well.
step 4
Now incorporate the hand whisk, gradually the egg whites, alternating with the remaining starch, so you do not remove them if the egg whites are well-fitted and built, very well ballooned.
step 5
Grease and sprinkle with corn starch one round mold with diameter of 22 cm, overthrow inside the mixture and bake in a preheated oven at 180 °.
step 6
Bake for about 35 minutes, do the toothpick test as verification of cooking. Turn off the oven, leave for 5 minutes in the oven, churning, unmold and let cool.
step 7
If you wish, sprinkle with powdered sugar! This cake is soft and good so natural it lends itself very well to being stuffed with a cream or any of the jam to taste!
