This recipe is not like any other gluten and milk free cake recipe, it is very easy and you do not need many ingredients to make this delicious cake. Therefore you will not need a miles long shopping list! as they say, "anything of genious is simple". You probably have most of the ingredients already at home. This cake is not dry and it will certainly not be flat or compact. It is fluffy so it is easy to cut in two, wich will give you two nice layers to work with. This recipe is made up by me and my grandmother when we decided to bake a gluten and milk free cake to my cousins birthday as a present. I did a lot of research and togheter with my sweet grandmothers experience we hit the jackpot.
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Ingredients
Oven is 200 C for 30 min
Cake mixture:
1 dl Almond flour
1 dl Potato flour (potato starch)
3 teaspoon Maizena flour (corn starch)
2 teaspoon baking powder
3 large or 4 standard sized eggs (by large eggs i mean those that have two eggyolks)
2 dl sugar
Filling & decoration:
2 dl Crushed raspberries mixed with 1 dl sugar
2 package of oat or soy based cream that can be whipped.
1/2 teaspoon instant coffe mixed with a touch of hot water
cacaco powder
Vanilla sugar
Blackberries
Sugar
Tips! - We used Go green visp 1 package for the filling and 1 package alpro soya airy & creamy for decoration on the outside of the cake. The Go green one is a bit thicker and perfect for filling, the alpro soya one is more fluffy and airy (it rises more when you whip it) wich makes it more suitable for decoration. Either one is fine it is just a matter of preference.
Mix the dry ingredients almond-, potato- and maizena flour and baking powder togheter in a bowl.
In another bowl whip sugar and eggs togheter really fluffy, you need to whip it for atleast 3-5 minutes (this step is important).
Tips! - stir the dry ingredients slowly togheter with the egg and sugar mixture, don't stir to hard since it can take the airyness out of your cake mixture and make it flatter/sink in when you put it in the oven.
When you are done pour cake mixture in a round prepared cake oven proof form approximatley 22 cm in diameter and 7 cm high 200 C for 30 min.
Tips! - The cake form need to be properly prepared with oil and lots of almond flour in it to prevent cake from sticking to the form. Improperly done form will ruin your cake wich makes it brake when you try to take it loose. To ensure your cake is whole, let it cool for 5-10 min before you take it from the form and loosen the edges with a knife. If it does not come loose, try the "wet cold cloth trick" and leave it on the outside bottom of the form for a while, then try again. This cake can be frozen onced cooled and used for later.
For the filling whip 1 package of the go green cream for a long time. Add flavours to your layers. We added 4 teaspoons vanilla sugar, 3 teaspoons of sugar and 1 teaspoon instant coffe with a touch of hot water (to make it dissolve) and cocoa powder for the first layer. Add as much cocoa powder that you see fit.
The second layer the base is the same (so save some of that chocolate-coffe go green whipped cream) and add 2 dl of crushed raspberries togheter with 1 dl sugar and mix togheter.
You can make any filling you like with diffrent berries or other flavours.
To decorate the outside we whipped 1 package alpro soya then added flavouring; 4 teaspoons vanilla sugar and 3 teaspoons sugar. Use a spritzer if you like to make a proper vintage vibe feeling to your cake. Then add frozen blackberries for decoration for a clean spring touch. In summertime you can use fresh strawberries.
Tips! - Remeber to decorate the cake the same day as the cake is supposed to be eaten, otherwise the berries can melt and "bleed out" on your gorgeous white cream.
Please let me know what you think if you tried it!
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