Life in a hundred-year house on the Don's farm. Cooking CRUNCHY and SOUFFLE flat CAKE with HONEY.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a healthier fat option.

honey

🥗Healthier: maple syrup

💰Cheaper: corn syrup

Maple syrup offers a similar sweetness with a different flavor.

cream

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats and are often less expensive.

Preheat the oven to 180°C (350°F).

Grease a baking dish with butter and dust with flour.

Separate the egg whites from the yolks in two bowls.

Whip the egg whites until stiff peaks form.

In another bowl, mix the egg yolks with sugar until pale and creamy.

Add melted butter and honey to the egg yolk mixture, stirring until combined.

Sift together flour, baking powder, and salt; fold into the yolk mixture gently.

Carefully fold the whipped egg whites into the batter until just combined.

Pour the batter into the prepared baking dish and smooth the top.

Bake in the preheated oven for 25-30 minutes or until golden and a toothpick comes out clean.

Remove from the oven and let cool in the dish for 10 minutes.

Invert the cake onto a serving plate and let cool completely.

Whip cream until soft peaks form and spread over the cooled cake.

Dust with powdered sugar and garnish with lemon zest and almonds.

Cooking Techniques

Spice Level:

Allergens