The Chuño cake is a great dessert, ideal for people with gluten -free diets, since the base of this homemade sponge Traditional biscuits and its soft flavor make it ideal to enjoy the snack. The Chuño cake that we teach you to prepare in recipes You can decorate it to your liking or use it as a base sponge without gluten.
| 🚻 6 Diners | 🕘 45m | 🍵 Post | 🤯 Diverse |
| Ingredients to make Chuño cake: |
| 6 eggs 1 cup of sugar (200 grams) 2 cups of chuño or potato starch 2 teaspoons of baking powder 1 teaspoon of lemon zest |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make Chuño cake:
1. To start preparing this gluten-free cake, the first thing you should do is beat the egg yolks with sugar. Reserve the whites to use them later.
2. On the other hand, the chuño looms six times along with the baking powder, this means that you pass both dry ingredients through a fine strainer, in this way we ensure that no lumps are formed in the dough of our home cake. Next, mix these two ingredients with the beaten yolks.
3. Apart, set the whites about to snow and when you have them lists, add them to the previous preparation with soft surround movements. Perfume the dough of the Chuño cake with the lemon zest.
Trick: If you prefer you can use vanilla or any other essence of your liking.
4. Turn the mixture already ready in a mold of 24 centimeters in diameter, previously greased with butter and floured.
5. Take the oven and kitchen at 175 ° C. for 30 minutes. After this time, check that the cake is ready, remove and let stand until it takes ambient temperature to unmold.
6. Enjoy this rich homemade chuño cake and decorate with glasses or if you prefer to add more flavor, you can make a citrus glaze or chocolate coverage for the most sweet tooth.
