light surimi and zucchini cake

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light surimi and zucchini cake

light surimi and zucchini cake

light surimi and zucchini cake
light surimi and zucchini cake

Ingredients light surimi and zucchini cake
Number of persons

5 eggs of which 3 yolks and 5 whites

150 g rice flour

25 g cornstarch

20 g semi-salted butter

1 zucchini

5 cl of soya

180 g crab

1 sachet of baking powder

1 glass of water



spices (curry, paprika etc.)

Preparation light surimi and zucchini cake
Total Time: 1h20
Preparation time: 30 min
Cooking time: 50 min
Preheat your oven to 200°C (thermostat 6-7).
Mix the flour, baking powder and cornflour.
Separate the yolks from the whites and keep only 3 yolks to lighten.
Whisk the yolks with salt, pepper, spices of your choice, and melted butter. Then add the flour mixture as you go along. Add the soy milk. Add water until the texture is smooth and not liquid.
Add the crumbs and the peeled and diced zucchini.
Whisk the egg whites until stiff and gently fold them into the previous mixture in several batches.
Pour into a round mould, preferably made of silicone, and scatter the seeds over the top.
Bake for 45-50 minutes at 200°C (gas mark 6-7), checking with a knife.
Remove from the oven. Take the cake out of its mould and place it on a rack to let the hot air escape.

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