Years ago, my boy had several episodes of allergies to various allergens. Being too small, no specific tests were performed on him, but we were advised to be careful about what he ate and to avoid dust, mold or contact with animals as much as possible. Over time, the problems have improved and we rarely have problems.
So it is that when I received Ruxandra's challenge to test gluten-free products from Dr. Schar and to participate in the contest , I accepted thinking how difficult it is to keep such a diet, constantly trying to find solutions and recipes. miraculous. And since the kids love sweets (kind of like 😛) I couldn't help but make a gluten-free cake recipe for this challenge. A cake with a light cream cheese, a fine nectarine jam and… obviously a little chocolate
- For the countertop:
- 5 eggs
- 5 tablespoons sugar
- 3 tablespoons oil
- 200 g mixed flour for pastry Dr Schar
- 1 teaspoon baking powder
- vanilla essence
- For cream cheese:
- 300 g cream cheese
- 100 g sugar
- 200 ml whipped cream
- 1 vanilla sugar
- For nectarine jam:
- 500 g nectarines
- 200 g sugar
- juice of 1/2 lemon
- For chocolate cream:
- 175 g chocolate
- 200 ml whipped cream
- For syrup:
- 2 tablespoons sugar
- ~ 100 ml water
- vanilla essence
- For decoration:
- chopped chocolate
Preparation Cake with cream cheese and chocolate (gluten free):
For the countertop:
Dr Schar's mixed cake flour has a different texture than regular wheat flour and not knowing how it behaves when baked I used 5 eggs for the countertop, although I normally use 4. I was surprised to find that the countertop has grown fantastically, much over the base of the cake form. It wasn't a problem because I straightened the countertop and what was extra I ate in the morning for coffee :)), but I tell you, know and stay with an extra egg in the fridge :)) )
Separate the egg whites from the yolks. Beat the egg whites with a pinch of salt, at the maximum speed of the mixer. When the foam has hardened well, add the powdered sugar and mix until the foam becomes dense and shiny. The egg white foam will hold well on the mixer blades.
Separately rub the yolks with the oil and vanilla essence, until we obtain a stable emulsion. We pour this emulsion over the egg whites.
We turn the mixer to the lowest speed and we easily homogenize the composition.
Sift the flour together with the baking powder over the egg composition. Put the mixer aside and mix everything with a spatula, lightly, with movements from bottom to top.
Pour the composition into a tray (20 cm in diameter) lined with baking paper and put the tray in the oven over medium heat for about half an hour, until the top becomes firm to the touch. It can be tested with a toothpick.
Remove the top on a grill and leave to cool, then cut horizontally into 3 slices and syrup.
Well-cooked nectarines are chosen.
Wash and peel. Cut into pieces and remove the seeds. Put in a saucepan, sprinkle with lemon juice and sprinkle with sugar. Refrigerate for a few hours, preferably overnight.
Pass well with the vertical blender, then put the pan on low heat and boil the jam until it reaches the desired consistency. Check by putting a little jam on a cold plate.
Stir often enough not to stick to the bottom of the pan and to avoid smoking the jam. From time to time the foam that forms is also collected. Set aside and leave to cool.
The cream cheese is mixed with powdered sugar and vanilla essence, until the cream is homogenized and the sugar melts. Separately, whipped cream mix with vanilla sugar until fluffy. Pour over the cream cheese and mix until a firm cream is obtained.
Pour the sour cream over the broken chocolate. Put the pot on low heat or in a baine marie and boil without boiling until the chocolate melts. Set aside, allow to cool, then refrigerate overnight or in the freezer for a few hours.
The cooled composition is mixed until it becomes fluffy and firm.
Pour water over the sugar and mix until it melts. It is flavored with vanilla essence to taste.
In the tray in which I baked the top, lined with food foil, put the first syrupy top, grease it with nectarine jam and put half of the cream cheese.
The operation is repeated and for the second countertop, cover with the third. Wrap well in foil and refrigerate until the cream hardens.
Pour the cake on a plate, "dress" it in chocolate cream and decorate with chopped chocolate.
Good appetite! 😉