Initially, I headed to the kitchen determined to make the moist cake with cocoa powder, you know, the cake of the person who wants amandine, but is too lazy to make them. But on the way I thought I would like a white, fluffy, moist and fragrant cake. I could imagine it on my plate, next to a cup of ginger tea. Oh boy, my mind went crazy! So I rummaged through the pantry, found a can of compote mix, and that’s where it all started.
Ingredients
- 6 eggs
- 200 grams of white sugar
- 100 grams of soriz flour
- 50 grams of coconut flour
- 100 grams of coconut oil
- A teaspoon of baking powder
- A spoonful of vanilla essence or a sachet of bourbon vanilla sugar
- A spoonful of lemon essence
- A jar or can of fruit compote
- A pinch of salt
Recipe Method
I separated the eggs, put the yolks in the bowl of the mixer and swirled them a bit with the salt. Because it’s a white cake, we have to pay attention to the color, and the salt intensifies the color of the yolks. I let them rest for 3-4 minutes, until I gathered all the ingredients on the table and weighed the sugar. I put the sugar over the egg yolks and started the mixer, first on low speed, then on medium to high speed. It takes time to get a white, creamy foam, so I weighed the ingredients, opened the can of compote, separated the fruit from the juice (which we don’t drink, because we need it for the cake) and beat the egg whites. The next ingredient I added to the mixer bowl was the coconut oil. This was already liquid because it’s summer, but if it’s been below 25 degrees Celsius it’s solid, so we liquefy it in warm water before adding it. I also put the flavors. While the batter was homogenized, I mixed the flours and baking powder. This time I used soriz flour, I was curious to see how it behaves in cakes. If you don’t have soriz flour, you can use rice flour, or even chickpea or buckwheat flour, but then the cake will no longer be white, but gray. I put the flours in the bowl, spoon by spoon, then added 2 spoons of warm water. I took about a quarter of the foam whites (8 tablespoons) and put them in the composition. The batter should now be quite thick and sticky. I stopped the mixer, removed the bowl from the position, gently incorporated the egg white foam with a spoon, spread the fruit on the tray lined with baking paper and tipped the batter over them. I put the tray in the oven heated to 175 degrees Celsius and left for 30 minutes. It is ready when it has acquired a slight golden color. I took the tray out of the oven and immediately spread the syrup from the compote on top, about 150 ml, then covered the tray with a towel. After it cooled, I flipped the cake, then cut it into rhombuses, but I advise you to cut it into cubes, so the portion will be smaller. It came out a beautiful and tasteful cake, just like in my imagination.