Tiramisu 'without gluten
159 recipes
Sponge cake without coconut gluten
ingredients
servings
8
Eggs
4 unit
White sugar
130 grams
Rice flour
60 grams
Potato starch
55 grams
Cornflour
15 grams
Coconut flour
20 grams
Vanilla bean
1 unit
Salt
1 pinch
Desserts from Italy
Sponge cake without coconut gluten
Sponge cake without coconut gluten
ready in
45 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
The perfect base for a very soft cake to fill
preparation
step 1
With a planetary, whip the eggs with sugar, vanilla seeds and a pinch of salt very well. They will have to double in volume and become almost a cream, it will take about ten minutes.
step 2
At this point, with a spatula, gradually incorporate all the flours, making movements from the bottom to the top and gently to avoid disassembling the mixture.
step 3
When everything is well mixed transfer the mixture into a 22 cm diameter cake tin well greased or lined with parchment paper and bake in a hot oven at 180 degrees for 30/35 minutes.
step 4
It will be ready when it will tend slightly to detach from the edges but it is always better to do the test of the toothpick, inserted in the center of the cake must be perfectly dry.
step 5
Turn out on a wire rack and let it cool completely before cutting it.
