After receiving a nice glass cake stand as a birthday present in March, I seem to be baking cakes a bit more frequently. 🙂 As the cake stand does not really fit in my cupboard, it has earned its place on the kitchen counter in a silent corner: I can’t have it standing around all alone and empty now, can I?
Since the red berries have made their first appearence on the market in spring, I baked this simple cake on almost every weekend for various occasions or just for ourselves.
Since the red berries have made their first appearence on the market in spring, I baked this simple cake on almost every weekend for various occasions or just for ourselves.
When creating this very simple recipe, I had something in mind like a classic fruit cake very common here, in Hungary: simple sponge cake and vanilla cream topped with fresh fruits, often even with some jelly. In my case, all this without sugar, gluten, dairy products or jelly, of course.
Ingredients for an 8 inch cake form (8 slices):
for the spongecake:
3 large sized eggs
1 teaspoon of home made vanilla extract
3 tablespoons (30g) xylitol
30g or 3 tablespoons of rice flour (brown or white equally will do)
30g or 3 tablespoons of almond flour or finely ground almonds
pinch of salt
for the vanilla cream:
2 tablespoons (approx. 50g) coconut oil
300 ml or 1 1/4 cups of rice milk
½ teaspoon of stevia powder
2 tablespoons (20g) manioc/tapioca starch
1 tablespoon of vanilla extract or seeds of 1 vanilla fruit
approx. 200g or 2 scant cups raspberries, strawberries or other red berries you like
- Preheat your convection oven to 160C/320F (or if your oven doesn’t have the convection function, preheat it to 180C/356F). Line the bottom of the baking form with baking sheet, cover the sides of the form with coconut oil and sprinkle on some rice flour.
- At first, prepare the sponge cake. Devide the eggs, and whisk the egg yolks with the xylitol and vanilla extract until frothy and white. Add a oinch of salt to the egg whites and beat them until a firm foam forms (sholdn’t fall out of the dish when turned upside down).
- Mix the rice and almond flours.
- Gently layer the egg white foam over the egg yolks, pour the flour mix over all this and cautiously whisk this mixture with movements aiming from the bottom of the dish to the top until there are (almost) no separate white and yellow stripes.
- Pour the dough in the cake form, smooth the top to be even and put into the oven. Turn the oven to 160C/320F, not convection mode and bake until a needle comes out clean, approx. 20 minutes. Do not open the door of the oven in the first 10 minutes or your cake will fall in on itself.
- While the sponge cake is in the oven, you have time to prepare the vanilla cream. Start heating the coconut oil with approx. 100 ml rice milk over medium heat. Mix in the stevia powder, vanilla seeds and tapioca starch into the remaining rice milk and whish until smooth.
- Once the rice milk is hot, but not boiling, mix in the cold mixture and whish continuously until it almost starts to boil and gets really thick (be patient).
- Now set aside both the cake that just came out of the oven and the vanilla cream as well, and wait until cool. This cream is thick enough to stand on its own on top of a cake, once cooled enough. Now layer fruit on top and you’re ready to serve. Enjoy!
Some plant based whipped cream would make a great complement.
Here I confess that I tried to turn this recipe into a multi-layered cake, but this cream is just not thick enough to work with multiple layers: they slided apart… So do not try this at home. 🙂
If you miss the usual jelly from top: try some agar-agar powder with fruit juice. I rather prefer fresh fruits only.
This fresh and simple weekend cake also turned out to be a really ow-carb one: check out the nutiritonal info below!
This fresh and simple weekend cake also turned out to be a really ow-carb one: check out the nutiritonal info below!
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