![\"IMG_20150603_175047\"](\"https:\/\/lacasalforno.com\/wp-content\/uploads\/2015\/06\/img_20150603_175047.jpg?w=300\")
<\/p>\nIf you are thinking about a very simple cake, gluten free, very light and a bit more healthy, definitely this is the cake for you. I was surprised about its simplicity and I think it allows any kind of frosting or filling you like.<\/p>\n
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![\"IMG_20150603_194248\"](\"https:\/\/lacasalforno.com\/wp-content\/uploads\/2015\/06\/img_20150603_194248.jpg?w=225\")
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This cake is not totally vegan since I used eggs but it\u00b4s completely free of gluten, so it\u00b4s safe for celiac patiens.<\/p>\n
The best of it is that it contains little sugar, so you can have more than one piece at a time (yes, I did) without feeling full!<\/p>\n
We\u00b4ll need the following ingredients:<\/p>\n For the cake:<\/p>\n 150 gr of sugar<\/p>\n 120 gr of cornstarch (maizena)<\/p>\n 6 eggs<\/p>\n lemon zest<\/p>\n the juice of one lemon<\/p>\n half teaspoon of \u00a0bicarbonate<\/p>\n First separate the egg yolks from the whites. Whisk the egg yolks together with the sugar until they get a white color.<\/p>\n Then whisk the egg whites until they form peaks.<\/p>\n Add the lemon zest and the lemon juice to the egg yolks and mix well, then add the egg whites in two parts and slowly mix it with the rest of the ingredients. The last thing to add is the cornstarch, do it also very slowly so you don\u00b4t get lumps.<\/p>\n Put the whole mixture in a previously greased mold (18 cm) and put it in the oven at 150 \u00baC during more or less 1 hour.<\/p>\n Decorating the cake:<\/p>\n I wanted a very light frosting but didn\u00b4t want to use more eggs or cream cheese, so this time I used natural egg replacer, also gluten and dairy free and I have to say I\u00b4m surprised with the result (in a good way). Easy to use, if you want to make meringue you just have to put 3 or 4 tablespoons in a mold and add 2 teaspoons of water, and whisk. I added a bit of vanilla and a bit of sugar (I didn\u00b4t want it very sweet, so to your taste) and keep whisking until it forms peaks.<\/p>\n For the finishing touch I used blueberries, their flavour fits pretty well with the rest of the cake.<\/p>\n And finally the sauce: I put a handfull of blueberries in a pan together with water (be careful that the water doesn\u00b4t cover the blueberries). I didn\u00b4t add sugar but a little bit of stevia (to your taste) and let it cook. I added a bit of coconut milk and mixed it with the blender…delicious!<\/p>\n![\"IMG_20150603_174444\"](\"https:\/\/lacasalforno.com\/wp-content\/uploads\/2015\/06\/img_20150603_174444.jpg\")
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