Magical gluten-free lemon cake: 3 layers of goodness

The lemon-flavoured gluten-free magic cake is a delicious dessert with a very particular consistency, naturally made up of 3 layers.

The magic cake is a sweet recipe that has been popular on the web for some time. It owes its success to the consistency it takes on at the end of cooking: with a single mixture you will obtain a three-layer cake with three different consistencies.

Does it seem impossible to you? Below we explain all the steps to prepare the magical gluten-free cake with rice flour, a variation of the classic recipe, perfect for those who are intolerant and for celiacs !

Preparation of the gluten-free magic cake

1. First, melt the clarified butter in a saucepan, then turn off the heat and let it cool .
2. Wash the untreated lemon well, cut the zest using a potato peeler and, being careful not to take the white part too, infuse it with the milk in a saucepan.
3. Heat the milk, turn off the heat as soon as it is lukewarm, filter it through the lemon and set aside for the moment.
4. Continue with the preparation by separating the yolks from the whites.
5. Whip the egg yolks with the sugar until you obtain a frothy mixture. Then add the cold water and the butter , continuing to whisk.
6. Sift the dry ingredients and slowly add them to the whipped egg yolks to obtain a smooth mixture, then add the milk.
7. Whip the egg whites until stiff with a pinch of salt, then incorporate them into the mixture, mixing from bottom to top so as not to dismantle the mixture .
8. Pour the mixture thus obtained into a baking tray (20×20 cm) lined with baking paper and bake in a hot oven at 150°C and cook for 60 minutes then lower the oven to 140°C and cook for 30 minutes . Once cooked, cover with cling film and place the cake in the refrigerator for at least two hours.

Alternatively, you can prepare the magic chocolate cake .

storage

This cake will keep for 1, maximum 2 days in the refrigerator in a special container for desserts. We do not recommend freezing.

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