• On Feb, 28, 2020
•  lady
•  Recipes

Gluten free almond cake with a Mascarpone chocolate layer. It’s fairly easy to make and quick enough to happily enjoy without spending a day in the kitchen.

As I most recently have a little time, I was searching on the web the other day. Looking for fresh, fascinating thoughts, inspirational recipes that I’ve never tasted before, to delight my loved ones with. Searching for a while but couldn’t come across any interesting things. Right before I thought to give up on it, I found this yummy and easy treat simply by chance. It seemed so delightful on its photos, it required prompt actions.

It was easy to imagine how it is created, how it tastes and how much my husband is going to like it. Mind you, it is rather simple to please the guy when it comes to desserts. Anyhow, I went to the webpage: Suncakemom and then used the step by step instuctions which were accompanied by superb snap shots of the task. It just makes life quite easy. I can suppose it is a slight hassle to shoot photographs in the midst of baking in the kitchen as you may normally have gross hands therefore i really appreciate the hard work she put in to build this blogpost and recipe easily followed.

Having said that I am empowered presenting my own dishes in a similar fashion. Appreciate your the concept.

I was tweaking the initial formula create it for the taste of my loved ones. I have to tell you it turned out a great outcome. They loved the flavor, the consistency and enjoyed having a delicacy such as this in the midst of a stressful week. They ultimately asked for lots more, more and more. So the next occasion I’m not going to commit the same mistake. I am gonna twin the amount to make them happy.

All credit from gluten free almond cake recipe goes to SunCakeMom

Base:

Measure ingredients. If there is no almond flour, we can always grind whole almonds easily. Also some of the almond flour can be substituted with other type of flour like corn if there is a need for that.

Mix baking powder with the almond flour. So the dry ingredients are ready to be used.

Break and separate eggs. Put egg whites into a medium size mixing bowl. Keep yolks apart.

Beat egg whites on high speed until hard peaks form.

Turn beater in low speed and add yolks to the whites slowly one by one whilst keep beating the whites.

Now mix Agave or other sweetener of our choice to the batter.

Put dry ingredients and coconut milk to the batter alternating between the two.

Mix until the batter is smooth and the ingredients are incorporated nicely.

Pour batter into the cake form and put it into the preheated oven for about 40 minutes to bake.

As each oven is different after half an hour check it with a toothpick if it’s baked. (Poke toothpick into the cake and if it comes out without anything sticking on it, the cake is ready to come out of the oven.) Baking time always depends on the oven. Whilst the cake base is baking, use the time to make the cream.

Cream:

Beat whipped cream with the vanilla extract.

Put mascarpone, unsweetened cocoa powder and Agave syrup or any sweetener of choice into a medium size mixing bowl.

Beat them together until it becomes creamy and soft.

Fold in whipped cream with the chocolatey mascarpone as carefully as possible.

Cut off some of the top and trim the cake around if necessary to get a fairly even surface to spread the chocolate on.

Cut it in half horizontally in the middle. We can use a piece of yarn for this or a clean cutting knife.

Wait for the cake base to cool down on a rack before spreading cream on it.

Put half of the chocolate cream in the middle then put the top bit on.

Spread the other half of chocolate cream on top and the sides evenly.

Sprinkle shredded almonds on top.

Leave it in the fridge at least for an hour before slicing it up.