Servings:
4
Prep time:
20
Cooking time:
25
INGREDIENTS
- - 200 g zucchini
- - 200 g of strawberries
- - 2 eggs
- - 2 yolk
- - 50 g of white flour
- - 50 g of powdered sugar
- - 2 tablespoons brown sugar
- - 20 g of cornstarch
- - 1 tablespoon rice flour
- - 5 g of yeast
- - 250 ml of milk
- - 50 ml of rice oil
- - 0.50 lemon
- - butter
- - mint
INSTRUCTIONS
- Grate the zucchini coarsely arranging them in a colander. Shuffle and squeeze to remove as much as possible the vegetation water.
- Mount the 2 eggs with the sugar, preferably with an electric mixer. Follow up to triple the original volume, resulting a clear and very compact foam.
- Emulsify oil and 50 ml of milk together, then pour them little by little in the mounted eggs, stirring slowly. At this point, stir in the flour, cornstarch and baking powder that you already sifted together. At the end complete with zucchini, and blend thoroughly.
- Distribute the dough into 4 molds greased and floured then bake at 190 ° C for 20-25 minutes. Transferred the molds on a grid and let cool to room temperature.
- Bring gently to the boil the remaining milk. Meanwhile, in a bowl, whip the egg yolks with 2 brown sugar for a few minutes. Mix the rice flour to the mixture and then the boiling milk. Transfer the cream on the stove until the first signs of boiling.
- Reduce the strawberries into small cubes and season immediately with little juice and grated rind of the lemon, then toss the now cold cream.
- Cover or accompanied the little cakes with cream, decorate with mint leaves, some whole strawberry and serve immediately.
