Heavenly Cake Without Eggs
I looked at it, I tasted it, and while savoring it, I had that feeling: of being in HEAVEN, so I named it that! A delicious cake, made with two base disks and a delicate mascarpone cream, and the most important thing…WITHOUT EGGS! I must say it’s one of the best egg-free cakes made so far!!! Try it!!!
Also try these egg-free cakes:
- Difficulty: Easy
- Cost: Cheap
- Rest time: 2 Hours
- Preparation time: 40 Minutes
- Portions: 8/10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for the heavenly cake without eggs:
- 1 cup flour
- 3 tbsps potato starch
- 1/2 cup sugar
- 1/3 cup milk
- vanilla
- 1/4 cup plain yogurt
- 1/4 cup butter
- Half packet baking powder for cakes
- lemon flavor
- 5 oz mascarpone
- 1/4 cup condensed milk
- 2 tsp gelatin sheets (2 sheets)
- 2 tbsps honey
Steps
For the preparation of the heavenly cake without eggs, watch the video HERE.
In a bowl, place the flour, sugar, potato starch, baking powder, and mix. Add the milk, yogurt, lemon flavor, and vanilla.
Add the melted butter and mix well. Divide the mixture into two equal parts and pour it into two floured 8-inch molds. Level and bake at 350°F for about 15 minutes.
Cream preparation:
First, soak the gelatin in cold water. In a bowl, put the condensed milk, honey, cream, mascarpone, and whisk.
Melt the gelatin on the stove with a little water and then add it to the mixture, mixing well.
Assembly:
Place the first cooked and cooled disk (for a more precise result, use an adjustable cake ring and acetate sheet).
Add the prepared cream and level. Place the second cooked and cooled disk on top, press lightly, then refrigerate for a few hours.
After a few hours, remove the mold and any acetate sheet and decorate as desired.
Enjoy your meal!
