Flourless Cloud Cake – A Traditional Recipe from My Great Grandmother

Preparation of the ingredients: In a bowl, separate the whites from the yolks. Whisk the egg whites until stiff with a pinch of salt. Egg mass: In a bowl, beat the egg yolks and sugar until light and fluffy. Add the melted butter, mascarpone (or cottage cheese) and vanilla extract. Mix everything well.

Mixing the ingredients: Gently fold the beaten egg whites into the egg yolk mixture, gradually adding it to prevent it from falling.

Baking: Pour the mixture into a mould (preferably 24 cm in diameter) covered with parchment paper. Bake in a preheated oven at 160°C for about 40-45 minutes, until the cake is golden brown and soft to the touch.

Cooling: Let the cake cool in its pan so that it takes on its cloudy consistency.

Serving and storage tips:
Serving: This cake is best fresh. It can be served with whipped cream, fresh fruit, or dusted with icing sugar. Light and delicate, it goes perfectly with tea or coffee.

Storage: Store the cake in the refrigerator in an airtight container to preserve its freshness. It will keep for 2 to 3 days, but its flavor is best within 24 hours of cooking.

Variants:

Chocolate: Add 50g of cocoa or melted chocolate to the egg mixture to create a chocolatey version of the cloud cake.

Fruit: Mix chopped fruit, such as raspberries, blueberries or strawberries, to give it a fruity flavour and colour.

Sugar-free: You can replace sugar with a natural sweetener (e.g., stevia or erythritol) for a lower-calorie version.