Vegetarians and everyone who for various reasons refuses to consume animal products can afford a honey cake without gluten and casein. It does not contain eggs, wheat flour and dairy products.
Pick your recipe
You will need
- - corn flour - 2 cups;
- - starch - 0.5 cups;
- - sugar - 0.5 cups;
- - soda - 1 tsp
- - citric acid - 0.5 tsp;
- - natural honey - 2 tbsp.;
- - vegetable oil - 100 ml;
- - water - 140 ml;
- - semolina rice or corn - 0.5 cups;
- - sugar - to taste;
- - vanilla - to taste;
- - water - 500 - 600 ml;
- - coconut oil or cocoa butter - 50 g
Instruction manual
1
The process of preparing a honey cake without gluten and without casein generally takes no more than 2 hours. And you should start by kneading the dough. To do this, mix natural bee honey with hot water until it is completely dissolved.
2
Add granulated sugar, then citric acid and baking soda. Stir thoroughly. The result is a reaction and a thick foam forms.
3
Now pour in cornmeal and starch, one at a time or as a dry mix. Starch can be taken as corn or potato. Then mix thoroughly.
4
Lastly, add vegetable oil to the dough and mix thoroughly again.
5
Pour the dough resulting from the described steps in a medium-sized baking dish. Oil is not necessary. Bake for 20 minutes at 200 degrees. The cake will turn out to be brittle and crumbly, you will need to make crumbs out of it.
6
While honey cake is baked, you can cook custard. To do this, mix rice or corn semolina with sugar and pour this mixture into a saucepan with cold water. Flavor the vanilla cream. Cook the mixture over low heat until thickened, remove from heat and add melted cocoa butter or edible coconut oil.
7
Mash the cooled cake into crumbs.
Cover the appropriate size with cling film. Divide the honey crumbs into 5 equal parts. Take one part aside and start forming a cake.
Place the crumbs in the prepared form with the first layer and compact them properly using a potato pusher.
Spread a layer of cream and crumble again. When all the layers are ready, put the mold in the freezer for about half an hour, so that the cream solidifies a little.
Turn the cake onto a dish and carefully release it from the cling film.
8
With the remaining crumbs that were set aside at the beginning of the cake, sprinkle the top and sides of the dessert. Put the dish with the cake in the refrigerator for at least half an hour.