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 lately have a little time, I was surfing on the web a few days ago. In need of new, stirring tips, inspiring meals that I have never tested before, to amaze my loved ones with. Hunting for a while but could not come across lots of interesting things. Right before I wanted to give up on it, I found this delicious and easy dessert simply by luck on Suncakemom. It looked so tempting
on its photos, that required prompt actions.
It was easy to imagine the way it’s created, its taste and how much boyfriend is going to love it. Mind you, it is rather easy to impress the man in terms of desserts. Yes, I am a lucky one. Or maybe he is.Anyways, I visited the page and followed the step-by-step instuctions that were accompanied by superb photos of the process. It really makes life faster and easier. I could suppose it’s a slight hassle to take snap shots down the middle of baking in the kitchen as you may typically have gross hands so I seriously appreciate the time and effort she placed in to build this blogpost and recipe conveniently implemented.
That being said I am encouraged to present my very own recipe in the same way. Many thanks for the idea.
I had been tweaking the initial recipe to make it for the taste of my loved ones. Need to say it had been a great outcome. They loved the taste, the structure and loved getting a sweet like this in the midst of a hectic workweek. They quite simply requested even more, more and more. Hence next time I am not going to make the same miscalculation. I am gonna twin the volume to get them delighted.
Many Thanks to SunCakeMom for the scrumptious almond cake recipe recipe.
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.