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 browsing on the web last week. In search of new, interesting ideas, inspiring meals that I have never tasted before, to treat my family with. Hunting for a while yet could not come across lots of interesting things. Right before I wanted to give up on it, I came across this fabulous and simple dessert by luck on Suncakemom. The dessert seemed so fabulous on its photos, it called for fast action.
It had been not so difficult to imagine how it is made, its taste and just how much my hubby will probably love it. Mind you, it is quite simple to impress him in terms of treats. Yes, I am a lucky one. Or possibly he is.Anyways, I went to the webpage and used the step by step instuctions that had been combined with superb photographs of the method. It just makes life much easier. I could suppose it is a bit of a effort to shoot snap shots in the middle of baking in the kitchen because you will often have gross hands thus i really appreciate the effort and time she put in to make this post and recipe conveniently implemented.
With that in mind I am empowered presenting my personal dishes in a similar way. Thanks for the concept.
I was fine tuning the initial recipe create it for the taste of my loved ones. I’ve got to tell you it was an awesome success. They prized the taste, the structure and enjoyed getting a sweet like this in the midst of a stressful week. They ultimately wanted even more, more and more. Thus next time I’m not going to make the same mistake. I am going to double the amount to keep them delighted.
All credit from almond cake recipe recipe 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.