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 looking on the web the other day. Trying to find fresh, exciting tips, inspiring dishes that I have never tasted before, to impress my family with. Hunting for a while unfortunately couldn’t come across any interesting things. Just before I wanted to give up on it, I ran across this delightful and simple dessert simply by accident on Suncakemom. It seemed so tempting
on its pic, it called for urgent actions.
It had been easy to imagine how it is created, its taste and how much my hubby might love it. Mind you, it is rather simple to keep happy the man when it comes to cakes. Yes, I’m a lucky one. Or maybe he is.Anyway, I visited the page and simply followed the step by step instuctions that have been coupled with great images of the process. It really makes life quite easy. I could suppose it is a bit of a hassle to shoot snap shots down the middle of cooking in the kitchen because you usually have gross hands thus i really appreciate the commitment she devote to build this blogpost and recipe conveniently followed.
Having said that I am empowered to present my very own recipes in the same way. Many thanks the concept.
I was fine tuning the main recipe create it for the taste of my loved ones. I can say it had been a great success. They prized the taste, the structure and enjoyed getting a sweet such as this in the midst of a hectic workweek. They ultimately wanted more, a lot more. So the next occasion I’m not going to make the same miscalculation. I am going to twin the quantity .
almond cake Credit goes to SunCakeMom.
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.
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.