Hello everyone and welcome to My-personaltrainerTv kitchen. So guys, today I would like to offer you a cake with ancient origins, which will always remain in fashion because it is well suited to be filled with creams or simply dipped in milk or even in wine: I'm talking about the margherita cake. Today, however, I would like to offer you this dessert in the "poor" version, or in the oldest variant, the one that our ninths (or great grandmothers) prepared when you had a few pennies and the ingredients had to be chosen carefully and sparingly. The ingredients we will need today are few: eggs, sugar, potato starch and lemon. Without butter, milk, nuts or other strange ingredients. So let's see what are the doses to prepare the margherita cake.
Video of the Recipe
Problems with playing the video? Reload the video from youtube.
Identity Card of the Recipe
- 236 KCal Calories per serving
-
Ingrediants
- 360 g (6 medium) of eggs
- 150 g of potato starch
- 150 g of sugar
- 8 g of baking powder
- untreated lemon juice
- 1 pinch of salt
Materials Needed
- Electric whips
- Spacious bowls
- Pan with a diameter of 22 cm
- Spatula licks pots
- Wooden ladles
- Colander
- Baking paper
Preparation
In this version 6 eggs are used. However, it is possible to prepare a larger margherita cake with a higher number of eggs, adding the other ingredients proportionally. Keep in mind that each egg requires 25 g of sugar and 25 g of potato starch.
- Shell the eggs and perfectly divide the yolks from the whites, taking care that no trace of yolk ends up between the whites.
- Long beat the egg yolks with the sugar, for at least 15 minutes, remembering to add the filtered juice of half a lemon after 5-6 minutes of beating.
- At this point, slowly and little by little add the potato starch to the mixture of egg yolks and sugar, until it forms a frothy cream.
- Whip the egg whites until stiff, possibly with the help of a pinch of salt.
- Add the egg whites and snow to the cream of egg yolks, stirring very slowly from bottom to top to avoid sagging the mixture.
- Line a baking tray with a diameter of 22 cm with parchment paper; alternatively, grease the pan and sprinkle it with a little potato starch. Pour the frothy mixture and bake immediately: the oven must already be very hot.
- Bake the cake for 30-35 minutes, maintaining a constant temperature of 180 ° C.
- Before removing the cake from the mold, leave it in a warm oven (but turned off and with the door slightly open) for about ten minutes: in this way, you avoid the cake from sagging after cooking.
- Allow to cool completely before filling the margherita cake.
Alice's comment - PersonalCooker
As ancient as it is famous, the margherita cake without butter or gluten is ready. If you want to stuff it, I advise you to prepare it the day before because this dessert, cut immediately, tends to crumble easily.
From our grandmothers (but also from our mothers) there is always something to learn
Discover also the other interesting gluten-free recipes!
Try the recipe for the Wholemeal Margherita Cake with Lemon!Nutritional values and Health Comment on the recipe
The margherita cake without butter and gluten is a dessert SUITABLE for the diet of celiac and lactose intolerant; however, it cannot be contextualized in the diet of those suffering from hypercholesterolemia. The margherita cake without butter and gluten is not a particularly caloric or fat-rich preparation, on the other hand, the 6 whole eggs contribute to the significant increase in cholesterol DESPITE the absence of butter in the dough. The average portion of gluten-free and butter-free margherita cake is 60-80g (140-190kcal total).
