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Gluten free strawberry cake
Gluten free strawberry cake
4.5
3 Reviews.
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This is a homemade European spongecake topped with whipped cream and sweet strawberries. To make the bottom high and fluffy it's important to mix the eggs and sugar a few minutes with an electrical mixer, instead of adding more baking soda as for the American sponge cakes. You can add chocolate on the sides of the cake to give a more luxury touch.

Ingredient List for 10 servings:
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4 Eggs
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150 gr Sugar
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80 gr Potato flour
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60 gr Gluten free flour
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1,5 teaspoon Baking soda
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1 teaspoon Butter
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400 ml Vanilla cream
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300 ml Whipped cream
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500 gr Strawberries
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200 gr Chocolate plates
Oven temperature:
175 degrees Celsius
Instructions:
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Preheat the oven at 175 degrees Celsius.
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Mix the sugar and the eggs for a few minutes so it becomes white and fluffy.
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Mix the flour, potato flour and the baking soda in a bowl, and add it while stirring slowly in the egg mixture.
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Butter a baking form and sprinkle some potato flour in the form.
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Pour the batter in the form and place in the lower part of the oven for 35 minutes.
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Divide the cake in 3 layers.
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Whip the cream, and cut the strawberries.
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Prepare the vanilla cream according to the description on the box.
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Place the bottom layer of the cake on a plate and place half of the vanilla cream on top, repeat with the middle layer of the cake and the rest of the vanilla cream.
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Place the top layer of the cake on top and spread evenly the whipped cream on top and on the edges.
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Place the chocolate plates all around the cake on the sides..
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Spread evenly the strawberries on top of the cake..
A selection of recipes from the same country.
This recipe is from Sweden
This is a saffron version of the very popular Swedish chocolate mud cake called “kladdkaka”. This one is a gluten free version made with almond flour and white chocolate. It is prepared in a few minutes and is perfect for a spontaneous dessert. If you want a sauce on the side whip cream fits nicely together with the cake.
A delicious filo dough pie with red chard, baby plum tomatoes and leek. The crust of the filo and the nutmeg gives the pie a little extra touch. Serve it medium warm together with a green salad. A perfect idea for a picnic pie.
This is a really good but different way of preparing a non sweet cheese cake with a delicious combination with cream cheese, shrimps and a dark bottom, which gives this cake a wonderful creamy taste. It is perfect as a starter, side dish, or why not have it on the buffet table, and the cake is even better if you prepare it one day before. To decorate the cake with some fresh shrimps, lumpfish roe, dill and citron gives an extra nice touch to it all.
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