Cake sublime
Instructions
This dessert is ideal for Celiacs because it contains no flour or its derivatives.
Beat the egg whites until foamy and put them aside. In a bowl mix the egg yolks, cocoa, almond biscuits, sugar and yeast. Incorporate the egg whites without dismantle them. Pour into a buttered and floured (diameter: 24 cm approx) and bake in hot oven 180° c for about 40 minutes.
Whip the cream with honey and when the cake has cooled split it into two parts and are stuffed with cream. Reassemble the cake and garnish with whipped cream and toasted almond flakes previously in a nonstick saucepan.
Timing
- Total:
Ingredients and dosing
- 6 eggs
- 300 g of sugar
- 70 gr of toasted almonds and chopped
- 70 g cocoa
- 70 g chopped biscuits gluten-free
- 1 pint of whipping cream
- 1 tablespoon honey
- Slivers of toasted almonds for garnish