Recipe for sponge cake without flour

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More and more people today suffer from gluten intolerance. But those affected do not have to go without delicious baked goods. With a suitable recipe, you can even make a cake base out of sponge cake. Try the following recipe.

There are many uses for biscuit.
There are many uses for biscuit.

Ingredients:

  • 4 eggs
  • 3 tbsp sugar
  • 4 tbsp hot water
  • 1 pinch of salt
  • 250 g millet or amaranth or corn, ground
  • 1 teaspoon Baking powder
  • 1 pinch Vanilla powder (bourbon)
  • 1 sponge cake base
  • 20 g cocoa powder (not an instant product!)
  • 2 mangoes
  • 4 tbsp white wine
  • 2 egg yolks
  • 100 g cane sugar
  • 5 sheets of gelatin
  • 600 ml of sweet cream
  • 1 tbsp cane sugar
  • 100 g desiccated coconut

Baking without flour - recipe for a gluten-free sponge cake

If you want to implement the following recipe for a simple gluten-free biscuit, you should freshly grind the specified types of grain.

  1. Line a springform pan with baking paper and preheat the oven to 180 ° C.
  2. Separate the Eggs and beat the egg whites together with the salt and the sugar added in small portions to a stiff mass.
  3. Stir the egg yolks with the hot water creamy before you slide the egg whites over this mass.
  4. Put the flour, baking powder and a little salt on top of the egg whites and carefully pull both under the egg yolks.
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  5. Fill in the dough in the springform pan and let it bake for 30 minutes.
  6. Before continuing to use the sponge cake base, you should use the cake Let rest for 2 hours.

Exotic mango cake - delicious use for gluten-free sponge cake

The following recipe tastes particularly delicious when you mix cocoa with the biscuits.

  1. To make the delicious mango cake, first cut across the biscuit base prepared according to the above recipe.
  2. Cut the mangoes into small cubes. Stir it Wine and sugar with the egg yolks and then briefly boil the mixture.
  3. Add the soaked gelatin and diced mango and let the mixture cool.
  4. Whip the cream until stiff and pull one half under the wine cream.
  5. Spread the cream on one cake base and place the other on top of the cream layer. Let the cake solidify overnight.
  6. Mix the rest of the cream with sugar and cover the cake with this mixture.
  7. Decorate the finished one Pastries with desiccated coconut and mango pieces. Bon Appetit!

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