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Salted egg cream cake is one of the favorite paleo cakes today because using salted egg makes the cake's sweetness less.
1. Separate egg yolks and egg whites into 2 separate bowls.
2. Beat the yolks with 100g of sugar with a mixer or use a hand whisk until the mixture is thick and pale.
3. Beat egg whites with 50g sugar until they form peaks.
4. Incubate butter at room temperature until soft. Use a mixer to beat butter and salt until light and fluffy.
5. Add the yolk and white mixture to the butter and mix well.
6. Beat fresh cream until it forms liquid cream.
7. Mix the cream into the butter egg mixture. Mix.
8. Pour the mixture into the mold, smooth the surface and put in the refrigerator for at least 4 hours.
9. Before serving, take out the cake and decorate as desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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