🍰 Great-Grandma's Cloud Cake: the flourless dessert that melts in your mouth
Passed down through generations, this recipe is a treasure trove of sweetness that was almost forgotten. Great-grandmother's cloud cake lives up to its name: light as a feather, wonderfully moist , and above all… completely flourless!
A perfect dessert for those intolerant to gluten or simply for those looking for a more digestible and equally delicious alternative.
✨ Why is this cake so special?
Flourless : ideal for people sensitive to gluten.
Airy texture : thanks to perfect whipping of the egg whites.
Simple ingredients : those found in every kitchen.
Taste of yesteryear : an authentic recipe with rustic and irresistible charm.
📝 Ingredients (for 6 to 8 servings)
5 eggs (whites and yolks separated)
100g of powdered sugar
100g of almond (or hazelnut) powder
1 teaspoon of lemon juice
1 pinch of salt
A little icing sugar for the finishing touch
(Optional) Lemon zest or vanilla extract
👩🍳 Preparation
Preheat your oven to 170°C (fan oven).
In a bowl, beat the egg yolks with the sugar until the mixture turns white and becomes frothy.
Add the almond flour and mix gently.
In another bowl, whisk the egg whites with a pinch of salt until stiff peaks form. Add a few drops of lemon juice to make them firm.
Gently fold the egg whites into the previous mixture using a spatula, so as not to break them.
Pour the batter into a greased or parchment-lined baking pan .
Bake for 30 to 35 minutes , until the top is golden brown and the cake has risen slightly.
Let it cool in the mold , then sprinkle with icing sugar.
🫶 Grandma's tips
For even more lightness, add 1 tablespoon of corn starch (if you tolerate starches).
Serve with a dollop of whipped cream or a red fruit compote.
This cake keeps very well at room temperature under a cake dome for 2 to 3 days.
