We all know of the importance of consuming legumes regularly. There are many ways to cook them, today the variety is almost infinite. From recipes, it will propose them to make them in a sweet version: a juicy and very rich lentil cake that will surely surprise you, and nobody would once say that the test that is done based on lentils. In addition, this lentil sponge cake is suitable for gluten intolerant. Do not miss this delight of lentil cake because it is totally worth it. Lets go with the recipe.
| 🚻 8 Diners | 🕘 1h 30m | 🍵 Post | 🤯 Diverse |
| Ingredients to make lentil cake: |
| 200 grams of already cooked lentils 200 grams of panela (or brown sugar in its absence) 1 tablespoon liquid vanilla 75 milliliters of sunflower oil 6 eggs 50 grams of cornstarch 2 tablespoons of pure cocoa slope without sugar without sugar 1 pinch of salt 2 teaspoons of praliné to decorate (optional) |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make lentil cake:
1. In a saucepan we put the sugar panela along with the lentils and liquid vanilla and let it cook 10 minutes once they have started boiling, removing from time to time.
Trick: If we are going to use boat lentils, rinse underwater and let it drain well. If we have cooked them at home, drain equally, so that the minimum rest of water is left.
2. We are going to let the lentils jam and crush with an electric blender. We incorporate sunflower oil and mix it well, this time, with manual rods.
3. We separate the whites from the yolks, reserve the whites and add the yolks to the mixture of the lentils and oil. We mix well.
4. We sift the cornstarch along with cocoa powder while we mix on the mixture of the lentil cake.
5. We ride the whites to the point of snow next to a pinch of salt and incorporate them into the mixture of the lentil cake gradually and with enveloping movements.
6. We pour the mixture of the lentil cake into a round mold about 24 cm in diameter and level the surface.
7. Sprinkle the surface with crocanti and bake the lentil cake in the preheated oven at 175 ºC (165º C with fan) with heat up and down for 25 minutes approx. Or until you insert a stick into the center, it leaves without mass remains. We let the cake cool in a rack.
8. If you have pleaded with lentil cake, you can store it well wrapped in film paper. If you like you can prepare some cream mounted for desserts or a chocolate ganache and decorate the cake to your taste. you.
