Pitch eggs, powdered sugar, Bourbon vanilla and salt for at least 5 minutes with a hand mixer. Do not separate the eggs before. Mix rice and coconut flour. Lift the mineral water slowly and carefully under the egg mass. The coconut flour draws a lot of liquid, work carefully so that no lumps are formed.
Bake at 180 ° C top / bottom heat for about 15 minutes. Let the soil cool down. For topping, whip 200 ml of cream until stiff, spread on the ground and cover with strawberries.
- 4 eggs
- 70 g powdered sugar
- 1 pinch of Rapunzel Bourbon vanilla powder
- 1 pinch Rapunzel Atlantic sea salt, fine
- 45 g Rapunzel coconut flour
- 45 g rice flour
- 100 ml mineral water
- 1/2 tbsp bicarbonate of soda or baking powder
Fresh strawberries or alternatively berries and fruits