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Coagulated Curdle Cakes with Foam
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Elegant individual lemon cakes with a creamy surprise beneath fluffy layers.
Ingredients:
  • 0.33333334326744 cup all-purpose flour
  • 3 tablespoons chick pea flour
  • 2 tablespoons grated lemon zest
  • 1 pinch ground cardamom
  • 1 pinch ground nutmeg
  • 0.25 teaspoon baking soda
  • 1 pinch salt
  • 1 cup soy milk
  • 0.5 cup water
  • 0.33333334326744 cup fresh lemon juice
  • 2 tablespoons powdered egg substitute
  • 0.25 cup water
  • 2 tablespoons white sugar
  • 2 tablespoons powdered fruit pectin
Instructions:
  • Preheat the oven to a toasty 350 degrees F (175 degrees C), then line up 8 charming 4 inch ramekins on a baking tray.
  • Combine all-purpose flour, chickpea flour, 1 cup sugar, lemon zest, cardamom, nutmeg, baking soda, and salt in a large bowl. Mix soy milk, water, and lemon juice, then blend into the dry ingredients until fully combined.
  • In a big bowl, mix the egg substitute and 1/4 cup water. Use an electric mixer to whip until foamy. Slowly add sugar and fruit pectin while continuing to whip until thick. Gently fold in the egg substitute mixture into the batter, then fill ramekins 3/4 full with the batter.
  • Bake in the preheated oven for 35 to 40 minutes until the dish is firm and golden brown.

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