1 week ago
Friday, October 1, 2010
Gluten Free Passion Fruit and Raspberry Cake
Pastry Cream (This can be done a day ahead)
2 cups milk
1/8 tsp Madagascar vanilla
¼ cup agave syrup
2 egg yolks
3 tbs corn starch
3 tbs butter
Boil milk, vanilla, and agave syrup in a medium-size pot.
Mix eggs with corn starch. Temper eggs with milk.
Bring to boil until it thickens.
Put the pot in ice water to cool adding small pieces of butter at a time until all melted. Cover it with plastic wrap to avoid skin from forming. Chill.
2 cups white rice flour
½ cup corn starch
2 tsp baking powder
2 tsp xantham gum
¼ cup agave syrup
3 tsp melted butter
1 ½ cups almond milk
1 tsp passion fruit extract
1 tsp Madagascar 2-Fold vanilla extract
1 container sugar-free whipped cream
2 containers fresh raspberries
Preheat the oven at 350 F.
Mix wet ingredients in a medium-size bowl. Mix dry ingredients and add to the wet ingredients until a smooth dough is formed.
Transfer the dough to pre-oiled cake pans and bake for about 35 minutes or until light brown. Remove from the oven and let it cook for about 7 minutes. Remove from the cake pan and put them in a cooling rack.
Level up the cake with a serrated knife.
Transfer the cake to a plate and apply the raspberry diplomat filling.
Cover the cake with sugar-free whipped cream and garnish with fresh raspberries and flowers.
Filling: Raspberry Diplomat Sauce
1 package fresh raspberries
2 tbs water
1 tbs agave syrup
1 cup heavy cream
1 cup pastry cream
1 package unflavored gelatin
Agave syrup as needed
Boil the raspberries with water and syrup until they form a paste. Strain them and set them aside.
Pour the gelatin in cold cream, then warm it up to dissolve it.
Mix the cream with the pastry cream and the raspberry puree and adjust sweetness.
Pour the mixture in a Ziplock bag or a pastry bag and chill.