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 a little time, I had been surfing on the internet a few days ago. Attempting to find new, exciting tips, inspirational recipes that I’ve never tried before, to impress my loved ones with. Searching for quite some time but could not come across any interesting things. Right before I thought to give up on it, I came upon this scrumptious and simple treat by accident over Suncakemom. It looked so yummy on its photo, that called for instant action.
It had been easy to imagine how it’s made, how it tastes and just how much my hubby might enjoy it. Mind you, it is very easy to please the guy when it comes to puddings. Anyways, I got into the website and then used the step-by-step instuctions which were accompanied by impressive pictures of the process. It really makes life quite easy. I could imagine that it is a slight hassle to take photographs down the middle of baking in the kitchen because you ordinarily have sticky hands so that i sincerely appreciate the time and energy she placed in for making this post .
That being said I’m encouraged presenting my very own dishes in a similar way. Many thanks for the thought.
I was fine tuning the main formula to make it for the taste of my loved ones. I’ve got to mention it turned out an incredible success. They loved the taste, the overall look and enjoyed having a treat like this in the middle of a stressful workweek. They basically demanded more, a lot more. So the next time I am not going to make the same mistake. I am going to twin the quantity to keep them pleased.
If you liked this gluten free almond cake recipe you may find more like this 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.