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 recently have some time, I was surfing on the internet yesterday. On the lookout for fresh, fascinating ideas, inspiring dishes that I’ve never used before, to impress my loved ones with. Hunting for quite some time unfortunately could not come across lots of interesting things. Just before I wanted to give up on it, I discovered this yummy and simple dessert by chance. The dessert seemed so tempting
on its pic, that required immediate action.
It absolutely was not so difficult to imagine the way it’s made, its taste and just how much my husband is going to love it. Mind you, it is rather easy to delight him in terms of desserts. Yes, I am a blessed one. Or maybe he is.Anyway, I visited the page: Suncakemom and then followed the simple instuctions that have been combined with wonderful graphics of the process. It really makes life much simpler. I could suppose it’s a bit of a effort to shoot photographs in the midst of cooking in the kitchen because you ordinarily have gross hands so I pretty appreciate the hard work she placed in to make this blogpost .
With that in mind I am empowered to present my personal dishes in a similar way. Appreciate your the thought.
I had been tweaking the main recipe create it for the taste of my loved ones. I can say it absolutely was an incredible outcome. They enjoyed the flavor, the consistency and enjoyed having a treat such as this in the middle of a stressful workweek. They basically wanted more, more and more. So the next occasion I am not going to make the same miscalculation. I am gonna double the quantity .
You can find the original gluten free almond cake recipe at 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.