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.
For one cake
- 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
or alternatively berries and fruits