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 some time, I was surfing on the web yesterday. In search of new, interesting ideas, inspiring recipes that I have never tried before, to delight my loved ones with. Hunting for a while unfortunately could not come across any interesting things. Just before I wanted to give up on it, I discovered this fabulous and simple treat simply by chance at Suncakemom. It looked so fabulous on its snapshot, it required immediate actions.
It had been simple enough to imagine how it is created, how it tastes and how much my husband is going to enjoy it. Actually, it is quite simple to impress him when it comes to cakes. Anyway, I got into the site and simply followed the comprehensive instuctions that had been coupled with great images of the task. It just makes life rather easy. I could suppose it’s a bit of a inconvenience to shoot photographs in the middle of baking in the kitchen because you typically have gross hands therefore i sincerely appreciate the hard work she placed in to make this post and recipe easily implemented.
With that said I am empowered to present my very own formulas similarly. Thanks for the idea.
I had been fine tuning the initial mixture to make it for the taste of my loved ones. I’ve got to mention that it was an incredible success. They loved the taste, the structure and enjoyed getting a delicacy like this during a busy workweek. They quite simply requested even more, a lot more. So next time I am not going to commit the same mistake. I’m gonna double the volume .
You can find the original almond cake Recipe recipe at 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.