4 tablespoons cocoa
4 dl sugar
3 teaspoons of vanillasugar
1 teaspoon of salt
7 dl semper glutenfree flour
3 teaspoons baking powder
4 dl milk (ricemilk / oatmilk or regular milk)
5 tablespoons neutral oil
Mix all dry ingredients, add liquids
Cook in 175 Celcius degrees for 40 minuts. 20×30 cm.
300 grams confectioners sugar
100 grams milkfree margarin (if unsalted, add 1 teaspoon salt)
1 ½ tablespoons cocoa powder
2 tablespoons of vanilla sugar
3 tablespoons coffee
Cake is great for freeze, but preferrably without the frosting.
Today I made one of my favourite cakes for a party I was invited to. The best thing about it though is that it is really easy to bake and it just takes a little less than 1 hour to make.
This Recipe is also glutenfree for celiacs.
Here is the recipe for you guys to enjoy.
Maybe a great idea for weekends snack?
Ingredients: (PS: European measurements)
300 grams of sugar
200 grams of ground almonds
1 1/2 teaspoon vanilla sugar
1 1/2 teaspoon baking powder
Separate the yolk from the whites and whip the egg whites until you can turn the bowl upside down and the eggs don’t fall out.
Add 300 gr. of sugar and whip until well blended.
Mix ground almonds, vanilla sugar and baking powder carefully with the egg and sugar.
Cover a large square pan (30×40 cm) with greaseproof paper. Butter the greaseproof paper and spread the dough on the paper.
Cook for 35-40 minutes @ 160 Celsius.
Chocolate Cream (Ingredients):
6 egg yolks
150 grams of sugar
1 teaspoon vanilla sugar
6 tablespoons of coffee
100 grams of milk chocolate
Slowly heat until thickens, stir until done to avoid burning.
Cool chocolate cream somewhat and add 160 grams of butter fit for baking.
Cool cream in refrigerator until cool.
Cake should soon be done and when it is, remove from oven.
Remove paper (and cake – the cake is supposed to be somewhat flat) from pan and let cool on a grid / rack.
Cut cake in 2 and put 1 part on a nice serving platter.
Fill with Chocolate Cream.
Add 1 layer of banana slices.
Put the second part of the cake on top.
Cover with whipped vanilla cream (About 3 dl).
Decorate with sliced Kiwi, Strawberries and blueberries.
Serve same day (possibly next day – but this cake is really, really good and it’s not likely you will have lots of leftovers)