Vanilla gluten-free plumcake with lemon cream

Preparation

1. STEP 1 OF 8

   Preheat the oven in static mode to 180°C.

2. STEP 2 OF 8

   In a bowl or stand mixer, crack the eggs, mix lightly and add the sugar, whisk until you obtain a fluffy, pale yellow consistency.

3. STEP 3 OF 8

   Add the yogurt, sifted rice flour and starch, the oil and the baking powder.

4. STEP 4 OF 8

   Pour the batter into a plumcake tin lined with baking paper and bake for about 35 minutes at 180°C.

5. STEP 5 OF 8

   Before removing from the oven, do the skewer test, then let cool on a rack.

6. STEP 6 OF 8

   For the cream, in a bowl whip the cold cream from the fridge, add the vegetable cheese, sugar, lemon zest and lemon juice, mix well.

7. STEP 7 OF 8

   Place the cream in the fridge until ready to use.

8. STEP 8 OF 8

   When the plumcake is cold, decorate with the cream and the fruit you prefer.

General Information

Analysis

Macronutrients (100 gr)