sheercookery

White Cream Cake

In Bake, Breakfast, Dessert, Gluten-free on January 5, 2015 at 9:19 am

/home/wpcom/public_html/wp-content/blogs.dir/61b/11817190/files/2015/01/img_2207.jpg

Dry Ingredients:

  • 3/4 cup rice flour
  • 1/4 cup cornstarch
  • 5 tablespoons potato starch
  • 4 tablespoons tapioca starch
  • a teaspoon and a half baking powder
  • pinch of salt
  • 3 tablespoons mascuvado sugar
  • 2 tablespoons coconut sugar

Wet ingredients:

Egg White:

  • 1 egg white beaten to a stiff peak with a teaspoon of a cream of tartar

Topping:

  • any nut of your choice (I used crushed cashews)
  • strawberry slices (optional)

Method:

Sift the dry ingredients together. Mix wet ingredients together. Blend dry ingredients with the wet ingredients. Fold in the egg white. Pour into a medium-sized greased ramekin. Top with nuts. Bake for 40 to 45 minutes at 150ºC. Take the cake out of the ramekin. Leave to cool till it is all right for you to touch. Cut the cake into 2 equal parts, horizontally. Slather the middle part with a bit of dairy-free condensed milk (see how to make it below). Put the top and the bottom half together like a sandwich. Dress with strawberry slices and serve.

/home/wpcom/public_html/wp-content/blogs.dir/61b/11817190/files/2015/01/img_2206.jpg

/home/wpcom/public_html/wp-content/blogs.dir/61b/11817190/files/2015/01/img_2208.jpg

Dairy-free Condensed Milk

Got a recipe for dairy-free condensed milk from Katja of Savory Lotus. It requires 2 ingredients: a can of coconut cream (I used Ayam, which is gluten-free and has no additives or preservatives) and a quarter of a cup of raw honey.

Method:

Shake the can of coconut cream and pour into a deep pan. Bring it to a boil in medium heat. Whisk in the honey (or agave—I also added 2 teaspoons of vanilla extract just because). Blend well. Let it simmer for 25 minutes, or until the cream thickens and reduces. Leave to cool then transfer to a dry and sterilized jar. It should keep for about a week.

/home/wpcom/public_html/wp-content/blogs.dir/61b/11817190/files/2015/01/img_2171.jpg

Advertisements
  1. […] with your favorite fruit or a thin layer of dairy-free condensed milk or nut […]

  2. […] tablespoons dairy-free condensed milk (click on the ingredient to look at how I made […]

  3. […] Divide into 6 medium-sized balls. Top with cashews. Create a hole in the middle of each ball, till it looks like a doughnut, and dust lightly with almond meal or top with dairy-free condensed milk. […]

  4. […] Serve with a dollop of dairy-free condensed milk. […]

  5. […] 2 tablespoons of dairy-free condensed milk […]

  6. […] with a dollop of dairy-free condensed milk and roasted cashews on […]

  7. […] the chocolate topping, follow the recipe for dairy-free condensed milk. Add a tablespoon of pure alkali cocoa to 2 tablespoons of dairy-free condensed […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: