Introduction:

Sky cake is a unique dessert that combines lightness and taste, and is completely flourless. Its recipe has been passed down in our family for generations, and the history of this cake dates back to my great-grandmother. Although it may seem unusual, it has won the hearts of many people thanks to its simplicity and distinctive taste. With this version, you can enjoy the classic, homemade taste without worrying about gluten.

Ingredients:

6 eggs

200 g sugar

200 g butter

1 tsp vanilla extract

200 g mascarpone cheese or cottage cheese

2 tbsp lemon juice

A pinch of salt

Preparation method:

Prepare the ingredients: Separate the eggs into whites and yolks in a bowl. Beat the whites with a pinch of salt until stiff.

Egg mixture: In a separate bowl, beat the egg yolks and sugar until light and fluffy. Add the melted butter, mascarpone cheese (or cottage cheese) and vanilla extract. Mix everything thoroughly.

Mix the ingredients: Gently fold the beaten egg whites into the egg yolk mixture and gradually add the mixture so that the mixture does not clump together.

Baking: Pour the mixture into a loose-bottomed cake tin (preferably 24 cm in diameter) lined with baking paper. Bake in a preheated oven at 160 °C for about 40-45 minutes, until the dough is golden brown and soft to the touch.

Cooling: Let the cake cool in the tin until it has a cloudy consistency.

Serving and storage tips:

Serving: The cake tastes best when cooled. It can be served with whipped cream, fresh fruit or powdered sugar. It is light and delicious, making it perfect with tea or coffee.

Storage: Store the cake in an airtight container in the refrigerator to preserve its freshness. It will keep for 2-3 days, but tastes best within 24 hours of baking.

Ingredients: