Gluten free fruitcake

Time: 120 minutes

INGREDIENTS:

• For the sponge cake:
  • 60 g gluten-free flour mixture (for cakes or general)
  • 50 g of erythritol
  • 6 g gluten-free baking powder
  • 3 L-size eggs (approx. 180 g)
  • 10 g brown rice flour
  • 5 g lactose-free baking margarine
• Pudding:
  • 40 g gluten-free, sugar-free vanilla pudding powder
  • 200 ml of coconut milk
• Fruits
• Gelatine layer:
  • 12 g of gluten-free gelatine powder
  • Erythritol to taste
  • 265 ml of water

 

PREPARATION:

1.) Preheat the oven to 180oC, on bottom-top baking mode.

2.) Separate the eggs and beat the egg white into a hard foam with a pinch of salt.

3.) Stir the egg yolks into a foam with the erythritol, then mix well in the flour and baking powder.

4.) Carefully rotate the whipped egg white foam into the mixture. First, turn only 1/3 of it to loosen the egg yolk mixture. Then rotate the remaining foam so that it does not break.

5.) Spread the fruit cake form with the margarine and sprinkle the rye flour so that it reaches everywhere.

6.) Pour the sponge cake mass into the cake tin, flatten well to get the same amount everywhere.

7.) Put in a preheated oven and bake for 15-20 minutes. Check by needle test.

8.) While the sponge cake is baking, mix the pudding powder with 80 ml of milk until becomes lump-free. Bring the remaining milk to a boil in a small saucepan, then add the pudding powder. Cook a thick pudding, then leave it aside to cool it down.

8.) After both the sponge cake and pudding have cooled, prepare the gelatine according to the instructions on the package.

9.) Assemble the cake. Take the sponge cake out of the cake tin and place it on a plate. Spread the cooked pudding evenly into the cavity. Place the fruit on it and pour it over the jelly at the end.

10.) Allow standing in the refrigerator for at least 2-3 hours before serving.

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