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 had been looking on the internet a few days ago. Trying to get new, challenging tips, inspirational meals that We have never tested before, to surprise my family with. Searching for quite some time unfortunately could not come across any interesting stuff. Right before I wanted to give up on it, I discovered this delicious and easy dessert simply by chance. The dessert seemed so fabulous on its photos, it called for instant action.
It absolutely was not difficult to imagine just how it is created, its taste and how much my hubby will enjoy it. Mind you, it is quite easy to impress the guy when it comes to treats. Yes, I’m a lucky one. Or maybe he is.Anyways, I went to the page: Suncakemom and simply used the simple instuctions which were accompanied by impressive photos of the process. It just makes life less difficult. I could imagine that it’s a slight inconvenience to shoot photos in the midst of baking in the kitchen as you usually have sticky hands so that i really appreciate the effort and time she put in to make this post and recipe easily implemented.
Having said that I’m inspired to present my own recipes in the same way. Many thanks the thought.
I had been tweaking the main recipe create it for the taste of my family. I can say it had been an awesome success. They prized the flavour, the consistency and loved having a sweet like this in the midst of a hectic workweek. They quite simply demanded lots more, a lot more. Hence the next time I am not going to make the same mistake. I am going to twin the volume .
This almond cake recipe recipe was first published on 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.