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Starch Cake Lokum Recipe

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Starch Cake Lokum Recipe Starch Cake Lokum Recipe

The reason I especially used starch in the batter, instead of flour, is because starch makes the cake fairer / whiter in color. The contrast of white on the inside and brown on the outside (due to the chocolate sauce) is a great combination, I think. You can use either wheat or corn starch; it doesn’t really make much difference. You can also increase the ingredient amounts and bake in a larger dish; it’s all up to you.

I hope you give it a try!

Ingredients:

  • 2 extra large eggs,
  • 1/2 cup granulated sugar,
  • 1 cup starch.

For the chocolate sauce;

  • 1 warm milk,
  • 1 tablespoons cocoa powder,
  • 2 tablespoons granulated sugar.

To coat;

  • 1 cup unsweetened shredded coconut.

Preparation:

  1. Separate the egg yolks and whites,
  2. Beat the whites until you get stiff peaks,
  3. Add the sugar into the egg yolks and beat until frothy,
  4. Add the yolks to the whites and fold using a spatula trying not to deflate the whites,
  5. Now add the starch slowly and fold using a spatula until you get a smooth lump free batter,
  6. Pour the batter into a greased small baking dish,
  7. Bake in a 180 degrees celsius oven until the top is golden brown,
  8. Remove from oven and let it cool,
  9. Slice into bite-size cubes,
  10. Combine all the sauce ingredients in a saucepan and cook over low heat until it thickens,
  11. Let the sauce cool down, and dip the cake cubes into the sauce,
  12. Coat the cubes with coconut and place on a serving platter.

Bon appétit…

 

 

 

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