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Gluten Free Strawberry Cake

Name: Gluten Free Strawberry Cake
Prep time: 55 min
Cook time: 15 min
Ingredients: For the sponge cake:; 120 g Mix Pâtisserie; 3 eggs; 60 g sugar; 1 package vanilla sugar; 1 tsp baking powder; 600 g strawberries; a little bit of lemon juice; 400 ml whipping cream; 140 g icing sugar; 18 g powdered gelatine; For the topping:; 250 g strawberries; 1/2 glass blackberry jelly; 1 package powdered gelatine

12 people

187-550 min

Cool off on a hot summer day with this delicious gluten free strawberry cake recipe.

You’ll find your own little slice of heaven with this delicious gateau. This gluten free strawberry cake recipe was provided by one of our readers and was just so good we had to tell all of you about it! The perfect cool treat for a hot summer’s day, this recipe is sure to impress all who try it. The luxurious cake base is complemented by the sweet, aromatic flavour of the strawberries in a way that is simply divine! If you're looking for more berry cake recipes, check out our black forest cake with cherries recipe!

Cook

Preparation

in 55 minutes

Cooking

in 12-15 minutes

Cooling

in 120-480 minutes

Temperature

180 °C

Preheat the oven to 180°C. Grease a round cake tin (Ø 24 cm) and dust with flour.
For the cake base: Separate the eggs and whip the egg whites with half the sugar until they form stiff peaks.
Beat the egg yolks vigorously with the vanilla sugar and the rest of the sugar until it becomes creamy.
Fold the egg whites into the egg yolk mixture and then carefully fold in the sieved flour along with the baking powder.
Pour the mixture into the cake tin and bake in the middle of the oven for approx. 12 - 15 minutes.
When cooked, remove the biscuit base from the tin and let cool on a cooling rack. Then place on a cake plate and surround it with a cake ring.
For the filling: Take 475g of strawberries (washed and stalks removed) and place them in the mixer with the icing sugar and lemon juice.
Take 5 tbsp of the resulting sauce and use this to hydrate the powdered gelatine. Heat briefly in the microwave, and carefully mix with the remaining sauce and place to one side.
Beat the chilled cream until thick and combine with the strawberry mix.
Sprinkle a little cherry brandy or strawberry liqueur over the base then spread half the cream. Layer 125 g of chopped strawberries and finish off with a layer of the remaining cream.
Chill in the fridge for two hours.
Hydrate a pack of powdered gelatine using 3 tbsp water. Warm the blackberry jelly in a pan and dissolve the gelatine in it.
To decorate: Cut the strawberries in half, mix with the jelly and scatter over the cake.
Chill the cake in the refrigerator overnight. The next day remove the cake ring and serve.

Ingredients

For the sponge cake:

120

Mix Pâtisserie

eggs

sugar

package

vanilla sugar

tsp

baking powder

600

strawberries