Fluffy, Grain-free Cake Base
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 5 tablespoon, heaped buckwheat flour
- 3 egg whites, beaten until stiff
- 3 egg yolks
- 3 tablespoons water
- 2 tablespoon butter, melted, or oil
- 1 tablespoon wine vinegar
- 1 tablespoon honey, if you like
- 1 teaspoon baking powder, lightly heaped
Print Recipe
Pin Recipe Instructions
- Those who have not studied buckwheat may think that buckwheat is a grain. However, it does not belong to the sweet grass family, but to the knotweed family (such as sorrel) and therefore does not contain gluten. It is therefore an ideal substitute for everyone who cannot tolerate gluten or who simply want to do without it. Buckwheat is a pseudo-grain.
- Beat the egg whites in a bowl until stiff. Mix the remaining ingredients in a second, large bowl. Fold the egg white into the dough and mix carefully. Put the finished dough in a cake pan and bake in a convection oven at 175 ° C for about 20 minutes until golden brown.
- With mini cake tins, the batter is enough for 6 small cakes.
- If you like, top with vanilla pudding, strawberries, cherries or similar and pour the cake icing over it.
- Incidentally, you won`t taste the vinegar later. Optionally, you can replace 1 spoon of buckwheat flour with 1 1/2 spoons of almond or hazelnut flour.
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