Lifestyle

Philippine Darblay's gluten-free strawberry layer cake

Philippine Darblay, food and lifestyle journalist, has invited us into her kitchen to share with us a gourmet and seasonal recipe: a gluten-free strawberry layer cake!

The ingredients:

For the cakes:

  • 225 g rice flour, preferably semi-complete
  • 30 g almond powder
  • 165 g of sugar
  • 2 teaspoons of baking powder
  • 1/2 teaspoon of xanthan gum
  • 1/2 teaspoon of salt
  • 128 g soft butter
  • 2 eggs, room temperature
  • 247 g whole milk at room temperature
  • 1.5 teaspoons vanilla extract

For strawberries:

  • 400 g strawberries, cut in half (or 4 depending on size)
  • 60 g of sugar
  • 2 tablespoons of lemon juice
  • 1.5 teaspoons vanilla extract

For the whipped cream:

  • 230 g full cream (two small packs)
  • 170 g mascarpone cheese crushed with a fork
  • 80 g of powdered sugar
  • 1 to 2 vanilla beans

The realization

Prepare the strawberries

In a bowl, put the strawberries, sugar, lemon juice and vanilla. Mix with your hands and let rest ideally 1 to 2 hours. 

Drain strawberries, collect juice and reduce over heat to a syrupy consistency (about 5 minutes). Let cool.

"The pluses of this recipe: the macerated strawberries. They are syrupy and explode in flavor. The firm vanilla mascarpone whipped cream is to die for. And it's still gluten-free, but having made it several times, no one notices!" - Philippine.

Prepare the cakes:

Preheat oven to 180º C.

Butter 2 or 3 molds and line the edges with rice flour.

In a bowl, mix the solids together (flour, almond powder, sugar, yeast, gum, salt), add the butter and mix with your fingers to obtain a "crumble" consistency.

Add the liquid elements (eggs, milk, vanilla) in two additions and whisk to combine.

Pour 1/2 or 1/3 of the mixture into the moulds.

Bake for 20-25 minutes, or until golden brown. Turn out and let cool.

Prepare the whipped cream

Put the bowl (ideally made of steel), whiskers, cream and mascarpone in the freezer at least 15 minutes beforehand. Take them out and beat the cream, mascarpone, sugar and vanilla beans with an electric mixer (mix gently and then more quickly for about 5-10 minutes).

The assembly

Once the mixtures have cooled, assemble the cake: cake, whipped cream, strawberries. Repeat to finish on top with more cream, and more strawberries.

 

At the table: pour the strawberry coulis over the cake and enjoy!

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