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 a little time, I had been surfing on the web the other day. Trying to get fresh, stirring tips, inspirational recipes that I have never tested before, to delight my loved ones with. Looking for a while but couldn’t find lots of interesting things. Just before I wanted to give up on it, I stumbled on this scrumptious and easy dessert by luck over Suncakemom. The dessert looked so delightful on its snapshot, that called for instant actions.
It absolutely was not difficult to imagine just how it is created, how it tastes and just how much my hubby is going to want it. Mind you, it is rather simple to please the man in terms of desserts. Anyway, I visited the blog and simply followed the step by step instuctions that were accompanied by impressive graphics of the operation. It just makes life less difficult. I can suppose it is a slight inconvenience to take pics in the middle of baking in the kitchen as you typically have sticky hands so I really appreciate the commitment she placed in to build this blogpost .
That being said I’m inspired presenting my very own recipe in a similar way. Many thanks for the concept.
I had been fine tuning the initial formula to make it for the taste of my loved ones. I’ve got to tell you it absolutely was an awesome outcome. They loved the flavor, the thickness and loved having a treat like this in the middle of a busy week. They ultimately wanted even more, a lot more. Hence the next occasion I am not going to commit the same miscalculation. I’m going to multiply the amount to keep them happy.
There are more gluten free almond cake recipes 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.