And cake again. This time it was not for us, but for my friend’s daughter. I had to use not only gluten-free flour, but also lactose-free milk. For the cake’s base I usually stick to the classics, when I know that the base lasts a few days. The request was a nut cake with chocolate cream and fruits – ground nuts are used in the base to replace part of the flour.
- 6 eggs – separated
- 180g sugar
- 200g flour Schaer B mic
- 40g almond flour
Preheat oven to 180°C.
Using a hand mixer or a stand mixer fitted with whisk attachment, beat the egg whites and granulated sugar together in a bowl on high speed until stiff peaks form. Now, start mixing the egg yolks and oil carefully into the whites whisked to the lowest speed. Sift the flour to the egg mixture folding it in with a metal spoon.
Transfer to the prepared tin and bake for 30 minutes until a toothpick comes out clean.
Let the cake cool completely and cut into three individual parts with a long serrated knife.
Rapsberry cream:
- 500g rapsberries
- Sweetener
- 40g vanilla pudding powder
- Water
- 500g softened butter lactose free
First boil the raspberries then mix with a blender and sift through a fine sieve to get rid of the seeds.
Pour water into the raspberry juice – you should have a total of 300ml of raspberry liquid. Put about 60ml into a mug and mix with vanilla pudding. Start warming the remaining raspberry juice and add vanilla pudding while stirring and cook until thick. Allow to cool completely, then whisk the raspberry custard into the butter and sweeten to the desired sweetness. If you want, you can add color at this stage.
Vanilla cream:
- 250g lactose free butter
- 40 g vanilla puding powder
- Sweetener
- 300ml lactose free milk
Mix the vanilla pudding powder with 50ml of milk. Bring the other 250ml of milk to a boil. Slowly add milk with the vanilla custard powder to the warm milk and heat until the liquid thickens. Let cool completely.
Put the butter into bowl. Using a handheld or stand mixer with a paddle attachment, beat the butter with the pudding and sweetener until smooth.
Chocolate cream:
- 250g lactose free butter
- 40 g vanilla puding powder
- Sweetener
- 300ml lactose free milk
- Tablespoon of cocoa powder
- 100g melted chocolate
Mix the vanilla pudding powder in 50ml of milk. Bring the the other 250ml of milk to a boil. Slowly add milk with vanilla custard powder to the warm milk and heat until the liquid thickens. Let cool completely.
Put the butter into bowl. Using a handheld or stand mixer with a paddle attachment, beat the butter with the pudding and sweetener until smooth. Now we add melted chocolate and mix again for 1 minute.
Put the chocolate cream on the bottom layer of the cake. Cover the chocolate layer with a second layer of cake. and spread with rapsberry cream then cover the last layer of cake. Let cool in the fridge for three hours.
Spread the vanilla cream over the cake and decorate with the rest of the rapsberry cream with pastry bag fitted with star decorator tip.
