Commercial cakes are very sweet. I like a cake to be naturally flavored (with lemon, orange or other fruits) and not too sweet, light and refreshing.
Ingredients
Sponge
- 7 eggs
- 4 tablespoons of raw sugar
- 150 grams of rice flour
- 150 grams of millet flour
- 12 tablespoons of water
- A sachet and a half of baking powder
Cream
- One liter of almond, soy or other vegetable milk
- 4 tablespoons of rice flour
- 4 tablespoons of raw sugar
- The juice and zest of a lemon
- 4 tablespoons of solid coconut butter or 6 tablespoons of liquid coconut butter
Method of preparation
Sponge
Mix the egg yolks with the sugar and a pinch of salt, then add the water, baking powder and flour. Whip the egg whites and incorporate them into the rest of the composition. This should be soft enough to flow when we pour it into the pan lined with baking paper. Place in the oven and test with a toothpick. When it comes out almost clean, our sponge is ready. A 26 cm pan is used.
Cream
Keep 200 ml of milk in a kettle, and put the rest on the fire. Add the flour and sugar to the cold milk in the kettle and mix well. In the meantime, the milk put on the fire has warmed up and we add the cold milk with the flour and sugar to it, stirring continuously, until the composition starts to thicken. After this miracle happened, let the composition cool down, stirring it from time to time. After it has cooled considerably, add the coconut butter, lemon juice and zest, mixing thoroughly. Leave it in the fridge for another 2 hours.
In the meantime, cut the sponge and add a packet of whipped cream (I used the one made with water). The base of the top is syruped with whatever syrup we have on hand (I used dandelion), then half of the lemon cream is placed, followed by the top of the top. Prick it thoroughly with a fork so that the syrup can penetrate well. The other half of the cream is mixed with the whipped cream, from which we reserve a few spoonfuls for decoration. We “dress” the cake with this mixture, then everyone decorates it as they see fit.