Gluten free cake with coconut and vanilla cream.
This is gluten free cake recipe if you are careful to purchase the pudding powder without gluten. I made some changes and now of course I find it better. First the ingredients in the original recipe are insufficient for a fairly thick crust. As you can see in the pictures I did it in a pan than 20 / cm 2 O for cladding thickness to be connected to any 4-5 cm. If you want to make a bigger pan recommend double the amount.
Ingredients For crust:
- 4 egg whites (medium).
- 200 gr. sugar (250 if the eggs were large).
- 200 grams of coconut flakes.
for the cream:
- 350 ml milk (if you do not use instant pudding, and use the normal one).
- 1 envelope vanilla instant pudding.
- 200 ml liquid cream.
for chocolate cream:
- One dark chocolate.
- 1 teaspoon instant coffee.
- 50 gr. margarine or butter.
- 3-4 tablespoons of milk or liquid cream.
- 1 tbsp cocoa.
- 2 tablespoons sugar.
- grated chocolate over.
Gluten free cake preparation:
Egg whites at room temperature (it is advisable to separate them from yellow day before and remove them out of the refrigerator 2 or more hours before beating them).
Beat together the sugar and a sachet vanilla sugar. It’s ready when you turn the pot over his head and would not wake foam hair. : P
Gradually incorporate coconut flakes in egg white foam, mixing gently from the bottom up.
Place the mixture into a baking paper lined tray.
Bake on low heat for about 15 minutes.
It is ready when there shaking like a jelly when a little shake.
As you can see in the pictures I kept one minute too much countertop oven. But it’s OK. But you do not have to brown more than that. We let it to cool.
Meanwhile, prepare the chocolate cream, which looks very much like a delicious glaze. I mean we all ingredients and mix with whisk marine bain until smooth and thickened. We let it cool.
Cream is extremely easy. Beat cream and then gradually introduce instant pudding powder, until thickened composition. I must say that I had not always handy instant pudding. Then I prepared a normal pudding, using a slightly smaller amount of milk than is indicated on the package (about 350 ml) and have incorporated it (after it has cooled) in cream. I thought it was much tastier than the instant.
If it thickens enough you can add more cream than dust.
Over coconut cake chocolate cream covers first, then the vanilla. Grate chocolate over. It eats almost instantly. If not, necessarily kept in the refrigerator.