A cake recipe proposed and photographed by a contributor.
Beat the eggs (without separating the whites from the yolks) with the powdered sugar, vanilla, salt, and baking powder for at least 5 minutes = mixture 1.
Mix the rice flour with the coconut flour = mixture 2.
Slowly and gently, incorporate the mineral water and the mixture 2 into mixture 1 alternately. Tip: coconut flour absorbs a lot of liquid, so it is important to work with it very delicately to avoid the formation of lumps.
Bake for 15 minutes at 180°C.
To finish For the topping: whip the cream until it reaches a firm consistency, then spread it over the cake. Next, cover the cake with strawberries.
0 servings
6
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