Melt-in-the-mouth sponge cake layered with light cream, and its taste broken with sour taste of cherries. Remember! The secret to a successful sponge cake is in good flour 🙂
✅ 6 L eggs
✅ 10 tablespoons of sugar
✅ 2 level teaspoons of gluten-free baking powder
✅ a glass of INCOLA rice flour
✅ 2 tablespoons of tapioca flour
✅ half glass of oil
✅ a glass of whipping cream
✅ 2 teaspoons of powdered sugar
✅ fix for cream
✅ 250 g of mascarpone
✅ 5 tablespoons of milk
✅ 1 glass of frozen cherries
Whisk the egg whites, and at the end of the whisking on low speed, gradually add sugar, then egg yolks and oil. At the end add sifted flours with baking powder, mix on low speed or by hand. Put the mixture into a cake tin, diameter 22 cm. Bake at 180 degrees Celsius for 40 minutes, let it cool down and only then remove from the oven. Cut into 2 pieces.
Whisk whipping cream with powdered sugar and fix. Whisk mascarpone with milk and combine with the cream. Coarsely brush the bottom top with the mixture. Then set out thawed and stewed cherries. Thinly brush the top part, from the bottom, with cream. Chocolate glaze on top 😊
About the author:
Małgosia – for health reasons has been on a gluten-free diet for 4 years. She has always loved to cook and her inspirations are in fact mostly her own ideas, which are so many that she cannot keep up with them.
She makes sure that dishes are colourful, tasty and not associated with eating cardboard, and above all are made of products available to everyone and easy to prepare.
Małgosia pruns her account on intagram @mniammniam_bez_glutenu.