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Decorated cake (gluten free)
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
10 servings
Luísa Colombi
@soulbaker- Ingredients
- Recipe
- Dough: Eggs3 unit(s)
- Demerara sugar2/3 cup
- Coconut oil1/3 cup
- Vegetable drink (or water)1 cup
- Rice flour1 cup
- Oat flour (gluten free)1/2 cup
- Potato Starch or Sweet Starch1/2 cup
- Vanilla Extract1 tablespoon
- Chemical Yeast1 tablespoon
- Filling: Dried apricot1 cup
- Water1 cup
- Topping: Swiss meringue (see tips)1 unit(s)
- Edible flowers to taste
- Fresh blueberry to taste
- Dough: Beat the egg whites and set aside.
- Beat the yolks with the sugar. Add the coconut oil and mix again. Add part of the vegetable drink and part of the dry ingredients (flour and starch), alternating between the two.
- When everything is homogeneous, add the vanilla extract and the reserved egg whites.
- Start by adding 1/3 of the egg whites and mixing vigorously. The other 2/3 you add and mix slowly, from the inside out, so you don't lose aeration.
- Finally, put the chemical yeast and bake in a preheated oven at 180°C for about 30 minutes or until you insert a toothpick and it comes out dry.
- Stuffing: Cook the apricots with the water in a small pan, until the fruit softens. Grind everything with a hand mixer or mini processor and refrigerate.
- Topping: Make a Swiss Meringue! The complete step-by-step guide is in the tips, as this preparation is very versatile and can be used in several recipes.
- Assembly: Cut the cake dough in half. Fill with the apricot jam. Cover with the Swiss meringue using a spatula and finish the decoration with the edible flowers and fresh blueberry.
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