The Magic Strawberry Cake without Gluten and Lactose: a surprising and fresh dessert
The magic strawberry cake is a dessert that enchants every time with its unique texture and its fresh, fruity taste. With a simple and quick procedure, this cake reveals three different textures during baking: a soft base similar to sponge cake, a creamy heart reminiscent of a delicious custard, and a bottom with the texture of a flan.
The real secret of this cake lies in its batter, which, thanks to the magic of baking, transforms into a dessert that combines lightness and creaminess. And the strawberry version? It makes it even more special, adding a touch of freshness that makes it perfect for any season.
This recipe is gluten-free and lactose-free, ideal for those with intolerances or for those looking for a more delicate yet equally irresistible dessert. Despite the “magic” effect, the result is simple to achieve, just follow the recipe instructions carefully and let yourself be amazed by the final result!
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients
- 4 eggs
- 4.4 oz butter (lactose-free)
- 0.8 cup sugar
- 0.7 cup gluten-free rice flour
- 0.3 cup gluten-free potato starch
- 0.25 cup gluten-free cornstarch
- 1.3 cups almond milk (or other plant-based milk)
- 5.3 oz strawberries (cleaned and pureed)
- 1 lemon (grated zest)
- 1 teaspoon vanilla extract
Steps
First, preheat the oven to 300 degrees Fahrenheit, then prepare all the ingredients.
Wash and dry the strawberries, cut them into pieces, and blend them with an immersion blender.
Slightly warm the milk, it should be lukewarm, and add the strawberry sauce. Melt the butter, you can use the microwave.
Now that everything is ready, proceed with the batter. Separate the eggs and beat the egg whites to stiff peaks gradually adding half the sugar. Set aside and continue working the yolks with the remaining sugar, when they are light and fluffy, add the butter, flavors, and then the flours.
It’s time to add the strawberry milk, pour it gradually while mixing with the beaters, you’ll have a fairly liquid mixture.
It’s the egg whites’ turn. Start with a couple of heaping tablespoons and temper them into the liquid mixture by stirring vigorously, then add the rest gently, trying not to deflate them too much.
Line a rectangular baking pan with high edges with parchment paper, mine is 8×10 inches.
Bake at 300 degrees Fahrenheit for 80 minutes.
At the end of baking, let it cool to room temperature and then move the dessert to the refrigerator for at least an hour.
Once cold, unmold the cake and cut it into cubes of your preferred size, dust with powdered sugar if desired, and enjoy all its sweetness.
FAQ
Store the magic strawberry cake in the refrigerator.
