Flourless cloud cake a traditional recipe from my great-grandmother
There are recipes that stand the test of time — those that are passed from one generation to the next, cherished for their simplicity and unforgettable flavor. The Flourless Cloud Cake is one of those timeless treasures. Originating from my great-grandmother’s handwritten cookbook, this cake embodies both tradition and elegance. What makes it truly special is its light, airy texture — almost like a soft cloud — achieved without using any flour at all.
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Flourless cloud cake – a traditional recipe from my great-grandmother
Introduction:
Sky cake is an extraordinary dessert that combines lightness and flavor, and is completely
flourless. Its recipe has been passed down in my family for generations, and the history of this cake goes back to my great-grandmother. Although it may seem unusual, it is thanks to its simplicity and distinct flavor that it has won the hearts of many people. With this version, you can enjoy the classic, homemade flavor without worrying about gluten.
Ingredients:
6 eggs
200 g sugar
200 g
butter
1 teaspoon vanilla extract
200 g mascarpone cheese or cottage cheese
2 tablespoons lemon juice
A pinch of salt
Preparation method:
Prepare the ingredients: Separate the eggs into whites and yolks in a bowl. Beat the egg 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 mix the beaten egg whites with the yolk mixture, gradually adding so that it does not collapse.Baking: Pour the mixture into a baking 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 cloud-like consistency.
Serving and storage tips:
Serving: The cake tastes best when cooled. It can be served with whipped cream, fresh fruit or sprinkled with icing sugar. It is light and delicate, making it a perfect complement to tea or coffee.
Storage: Store the cake in the refrigerator in an airtight container to preserve its freshness. It can be stored for 2-3 days, but tastes best within the first 24 hours after baking.
Variations:
Chocolate: Add 50g of cocoa or melted chocolate to the egg mixture to make a chocolate version of the cloud cake.
Fruit: Mix chopped fruit such as raspberries, blueberries or strawberries into the batter to add fruity flavour and colour.
Sugar-free: You can replace the sugar with a natural sweetener (e.g. stevia or erythritol) for a low-calorie version.
Frequently asked questions:
1. Can I use a different type of cheese instead of the mascarpone?
Yes, you can use cottage cheese or cream cheese, but make sure it is well drained so that the cake does not become too wet.
2. What should I do if the cake falls after baking?
This is a natural process, especially with flourless dough. If it falls, it will still be delicious and fluffy inside.
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