Coagulated Curdle Cakes with Foam

Name: Coagulated Curdle Cakes with Foam
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Global
Ingredients: 0 teaspoons baking soda; 79 milliliters all-purpose flour; 3 Tbsps chick pea flour; 1 pinch ground cardamom; 1 pinch ground nutmeg; 79 milliliters fresh lemon juice; 2 Tbsps grated lemon zest; 2 Tbsps powdered egg substitute; 2 Tbsps powdered fruit pectin; 1 pinch salt; 237 milliliters soy milk; 59 milliliters water; 2 Tbsps white sugar

Coagulated Curdle Cakes with Foam is a vegan recipe with 8 servings. This dessert has 77 calories, 3g of protein, and 1g of fat per serving. This recipe covers 3% of your daily requirements of vitamins and minerals. Head to the store and pick up lemon zest, ground cardamom, chick pea flour, and a few other things to make it today. 1 person found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes around 1 hour.

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Set out 8 (4 inch) ramekins on a baking tray.

Equipment you will use

Baking Pan

Ramekin

Oven

In a large bowl, stir together the all-purpose flour, chick pea flour, 1 cup sugar, lemon zest, cardamom, nutmeg, baking soda, and salt.

Ingredients you will need

All Purpose Flour

Chickpea Flour

Baking Soda

Lemon Zest

Cardamom

Nutmeg

Sugar

Salt

Equipment you will use

Bowl

Combine the soy milk, water and lemon juice; stir into the dry ingredients until well blended.

Ingredients you will need

Lemon Juice

Soymilk

Water

In a separate large bowl, stir together the egg substitute and 1/4 cup water. Whip with an electric mixer until foamy. Gradually mix in the sugar and fruit pectin while whipping until thick. Fold the egg substitute mixture into the batter, and fill ramekins about 3/4 full with the batter.

Ingredients you will need

Egg Substitute