Cloud cake without flour – A traditional recipe from my great-grandmother

 

Cloud cake without flour – A traditional recipe from my great-grandmother

Presentation :

The cloud cake is an extraordinary dessert combining lightness and flavor, entirely without flour. Its recipe is passed down from generation to generation in my family, and the history of this cake goes back to my great-grandmother. Although it may seem unusual, it is thanks to its simplicity and unique flavor that it has won the hearts of many people. Thanks to this version, you can enjoy the classic and homemade taste, without worrying about gluten.

 

Ingredients :

6 eggs

200 g of sugar

200 g of butter

1 teaspoon of vanilla extract

200 g of mascarpone or cottage cheese

2 tablespoons of lemon juice

1 pinch of salt

Method of preparation :

See the following page

Preparation of the ingredients: In a salad bowl, separate the whites from the yolks. Beat the whites until stiff with a pinch of salt. Egg Mass: In a bowl, beat the egg yolks and sugar until light and fluffy. Add the melted butter, mascarpone (or cottage cheese) and vanilla extract. Mix everything well.

 

Mixing the ingredients: Gently fold the beaten egg whites into the egg yolk mass, adding it gradually to prevent it from falling back.

 

Cooking: Pour the mass into a mold (preferably 24 cm in diameter) covered with parchment paper. Bake in an oven preheated to 160 ° C for about 40 to 45 minutes, until the cake is golden brown and soft to the touch.

 

Cooling: Let the cake cool in its mold so that it takes on its cloudy consistency.

 

Service and conservation tips :

Service: This cake is best fresh. It can be served with whipped cream, fresh fruit or sprinkled with icing sugar. Light and delicate, it goes perfectly with tea or coffee.

torage: Store the cake in the refrigerator in an airtight box to preserve its freshness. It keeps for 2 to 3 days, but its flavor is best within 24 hours of cooking.

 

Variants :

 

Chocolate: Add 50 g of cocoa or melted chocolate to the egg mixture to create a chocolate version of the cloud cake.

 

Fruits: Mix chopped fruits, such as raspberries, blueberries or strawberries, to give it a fruity flavor and color.

Sugar-free: You can replace the sugar with a natural sweetener (for example, stevia or erythritol) for a less caloric version.

 

FAQ :

1. Can I use another type of cheese instead of mascarpone?

Yes, you can use cottage cheese or fresh cheese, but make sure that it is well drained so that the cake is not too wet.

 

2. What to do if the cake falls back after baking?

 

This is a natural process, especially for flourless cakes. If it falls back, it will remain tasty and soft inside.

 

3. Can we freeze this cake?

 

This cake is best fresh, but you can freeze it briefly. Remember to wrap it well to prevent it from absorbing odors from the freezer.

 

4. What toppings go best with this cake?

Fresh fruits, especially blueberries, raspberries or strawberries, go perfectly with it. You can also serve it with whipped cream or fruit mousse.

 

This cloud cake recipe is a real treasure trove of flavors that impresses with its simplicity and its unique texture!