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Lactose-Free Christmas Cake

Yordanka KovachevaYordanka Kovacheva
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Nadia Galinova
Translated by
Nadia Galinova
Lactose-Free Christmas Cake
Image: Yordanka Kovacheva
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Preparation
15 min.
Cooking
25 min.
Тotal
40 min.
Servings
8
"Delicious Christmas surprise for people who are lactose intolerant"

Ingredients

  • flour - 7 oz (200 g)
  • eggs - 2 pcs.
  • baking powder - 1 tbsp (15 g)
  • lemon juice - 1 - 2 tbsp.
  • soy milk - 3.5 fl oz (100 ml)
  • margarine - 3.2 oz (90 g)
  • sugar - 3.2 oz (90 g)
  • vanilla sugar - 2 tsp (10 g)
  • raspberries - 4.4 oz (125 g)
  • powdered sugar - for sprinkling
  • caramel topping - 6 - 7 tbsp.
measures

How to make

Beat the eggs with the sugar and add the soy milk, margarine (slightly melted), lemon juice and vanilla sugar.

The flour is sifted with the baking powder and added in portions, while stirring with a wooden spoon, until it is completely integrated. Add half of the whole raspberries in the mixture.

Sprinkle the caramel in a deep pan with a diameter of 80°F (26 cm) with a non-stick bottom, which is generously greased. If you do not have a topping, you can make a simple caramel from 6 tbsp. of sugar and a little water, but do not wait until it turns brown. Leave it light in color.

Put the pan on a moderate heat (example: from the 9 degrees on the stove, on the 7th). Sprinkle the remaining raspberries on the caramel and if desired, set some aside for decoration. Pour the cake mixture and cover it with a lid, which covers the pan tightly.

Reduce the heat by three degrees and bake for 25 minutes, after which you can lift the lid and check it with a wooden stick. If it comes out clean, the cake is ready, even if it looks bright on top. If it is not completely ready, leave it on the heat a little bit more, but reduce it by another degree, so that the caramel does not burn too much.

Cool the finished cake without removing it from the pan and when it has cooled, turn it over into a plate. Drizzle it with more caramel, if desired and the powdered sugar at the end.

It is decorated with the raspberries, which you set aside and green leaves, to add a Christmas look to it.

Have fun and enjoy the holidays! The Lactose-Free Christmas Cake is very successful.

Recommendation: For perfect results, I recommend covering the pan with baking paper, which should be lightly greased, so the cake will not stick, the separation will be easy, and the caramel is not in danger of burning, despite the low cooking temperature.

For those of you who are not fans of margarine, you can replace it with sunflower oil. The dessert can also be prepared in a lactose version, by replacing the soy milk with plain cow's milk and margarine with butter. For each of these options, the result is excellent.

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