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Gluten Free Chocolate Almond Cake - Ultra-Light
While looking for an inspiration for my son's birthday cake, I found this recipe with almond powder which makes light consistency. The advantage is that it’s gluten free due to the absence of regular flour.
Let it rest in the refrigerator overnight, the result is going to be perfect.
The amount of ingredients indicated is for a 22 - 23 cm mold.
Ingredients for the gluten-free cake:
8 egg whites
7 egg yolks
180 g caster sugar
80 g vegetable oil
90 g almond flour - finely ground
35 g cornstarch
Ingredients for the mascarpone cream:
300 g mascarpone cheese
600 g whipped cream 33 %.
50-60 g caster sugar (or more according to taste)
fresh or frozen raspberries, about 700 g
Preheat the oven to 180 degrees, line the bottom of a 22-23 cm cake pan with baking paper.
Beat the egg whites with the sugar until stiff. First beat the egg whites on medium speed, when a white foam forms, start adding sugar slowly. After beating, increase the speed to high and beat until stiff.
Beat in the egg yolks while gradually adding the oil until foamy. Add to beaten egg whites and mix well with a spatula.
Add the ground almonds, mix, then add the sifted cocoa and cornstarch. Stir gently, turning the dough slightly. Transfer to prepared cake pan, smooth, and bake in preheated oven. After about 25-30 minutes, turn the oven down to 160 degrees and bake the cake for about 20 more minutes. Use a toothpick to check that the cake is cooked through. It takes a little longer to bake than the classic one with flour.
At the same time, put another baking sheet in the oven to heat and cover the baked cake immediately after removing it from the oven. The crust will cool slowly, not dry out and stay nice and soft.
Once cooled, carefully trim the sides of the cake pan, and unmold the cake. Wrap in aluminum foil and refrigerate.
The mascarpone cream:
Whip the mascarpone, whipping cream and sugar together. Feel free to add more sugar.
Wash the raspberries, saving some for the garnish and cut the rest into small pieces. It's better to use fresh fruit, but frozen ones are good too.
Assembling the cake
Cut the cooled cake horizontally twice to get three slices. Place the first slice on a tray and spread lightly with the cream. Spread half of the chopped raspberries on top and cover with the cream. Let the cream soak well into the raspberries. Cover with the second slice and press down lightly.
Repeat the process with the second slice and finish with the third slice, also pressing lightly.
To cover the cake, first spread a light layer of cream, filling the spaces on the sides. Then apply a thicker layer and smooth it out well. A long straight knife or stainless steel spatula is perfect for this. Let the cake cool in the refrigerator for a couple of hours.
Decorate the top of the cake with fruits as you like. You can also add a few mint leaves.