A gluten-free and casein-free honey cake can be afforded by vegetarians and everyone who, for various reasons, refuses to consume animal products. It does not contain eggs, wheat flour or dairy products.
It is necessary
- - corn flour - 2 glasses;
- - starch - 0.5 cups;
- - sugar - 0.5 cups;
- - soda - 1 tsp.
- - citric acid - 0.5 tsp;
- - natural honey - 2 tablespoons;
- - vegetable oil - 100 ml;
- - water - 140 ml;
- - rice or corn semolina - 0.5 cups;
- - sugar - to taste;
- - vanilla - to taste;
- - water - 500 - 600 ml;
- - coconut butter or cocoa butter - 50 g
Instructions
Step 1
The process of making a gluten-free and casein-free honey cake 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.
Step 2
Add granulated sugar, then citric acid and baking soda. Stir well. The result is a reaction and a thick foam forms.
Step 3
Now stir in the cornmeal and starch, one at a time or as a dry mixture. You can take corn starch or potato starch. Then stir the mixture thoroughly.
Step 4
Lastly, pour vegetable oil into the dough and stir again thoroughly.
Step 5
Pour the resulting dough into a medium baking dish. It is not necessary to lubricate with oil. Bake for 20 minutes at 200 degrees. The cake will turn out to be fragile and crumbly, you will need to make crumbs from it.
Step 6
While the honey cake is baking, you can make a custard. To do this, mix rice or corn semolina with sugar and pour this mixture into a saucepan of cold water. Flavor the cream with vanilla. Simmer the mixture over low heat until thick, remove from heat and add melted cocoa butter or edible coconut oil.
Step 7
Mash the cooled crust into crumbs.
Cover a suitable shape with cling film. Divide the honey crumbs into 5 equal parts. Set one piece aside and start shaping the cake.
Place the crumb in the first layer in the prepared form and tamp it properly with a potato pusher.
Add a layer of cream and crumb again. When all the layers are ready, put the mold in the freezer for about half an hour so that the cream hardens a little.
Turn the cake over onto a platter and carefully peel it free from the cling film.
Step 8
Sprinkle the top and sides of the dessert with the remaining crumbs, which were set aside at the beginning of the cake formation. Put the dish with the cake in the refrigerator for at least half an hour.
