No Gluten No Flour Fruit Cream Cake

NO GLUTEN NO FLOUR VANILLA FRUIT CREAM CAKE

| ULTIMATE RECIPE

No Gluten No Flour Vanilla Fruit Cream Cake – I used ground coconut aka coconut flour, an amazing flour more refined compared to almond flour, for this cake. The cake turned out soft and refined texture. Another amazing thing coconut flour is purely made out of coconut. You may think it taste and smell like coconut but surprisingly the fragrant of the cake is extraordinary. You can substitute with other gluten free flour such as almond flour or hazelnut flour or rice flour. I hope you can give this new gluten free flour a try.

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Ingredients:

Gluten Free Sponge Cake

I’m using 7x7x3 inch pan

5 egg yolks

40 g [3 tbsp] fine sugar

80g [½ cup + 2 tbsp] ground coconut*

15g [2 tbsp] cornstarch

¼ tsp salt

5 egg yolks

½ tsp cream of tartar

60g [¼ cup + 1 tbsp] fine sugar

*Ground Coconut substitute: Ground almond or ground hazelnut or rice flour

Fresh Mix Fruits

I’m using:

Dragon fruits (red)

Green Kiwi

Mango

You can use any fruits of your choice

Cream Frosting

480g [2 cups] whipping cream

45g [3 tbsp] fine sugar

syrup

[1 tbsp sugar + 2 tbsp hot water]

Instructions:

Sponge Cake
1. Preheat oven 160°C/320°F.
2. Separate the eggs.
3. In the yolk bowl, add sugar. Mix vigorously until well combined.
4. Add in the oil and vanilla extract. Mix vigorously until well combined.
5. Sift in the flour, cornstarch and salt. (refer ingredient list above for substitute of ground coconut) Whisk and fold in a circular motion, do not over mix. Set aside.
6. In the bowl of egg whites, add cream of tartar. With an electric mixer, mix on low speed until foamy. Add sugar in 3 batches. Continue mixing on high speed until stiff peaks formed.
7. Add the egg whites into the yolk batter in 3 batches. Fold in a circular motion with a spatula until combined, do not over mix.
8. Transfer batter into a 7x7x3-inch pan, greased and lined with parchment paper. Spread the surface evenly with a spatula.
9. Bake in preheated oven at 160°C/320°F for 35-40 minutes or until an inserted skewer comes out clean.
10. Remove the cake from the pans, cool them completely before slicing.
11. Once the cake is cooled, Slice the cake into 4 sheets, set aside.

Fruits Preparation

Choose 3 types of fruits of your choice.
I chose red dragon fruits, green kiwi, and mango. They give bright colours to the cake.

Frosting

In a large mixing bowl, add whipping cream, sugar and coconut cream.
Mix on medium low speed until the cream is stiff, do not over mix.
Transfer cream into a piping bag.

Assemble the Cake

Spread a tiny bit of cream on the cake board so that it can hold the cake.
Place a cake sheet.
Brush with the syrup.
Pipe the whipping cream, spread it evenly with a spatula.
Add the cut up dragon fruits and arrange nicely in order. Pipe a thin layer of whipping cream in between the fruits and covering them. Spread it evenly with a spatula.
Repeat no. 2, 3 and 4.
Add the cut up green kiwis and arrange nicely in order. Pipe a thin layer of whipping cream in between the fruits and covering them. Spread it evenly with a spatula.
Repeat no. 2, 3 and 4.
Add the cut up mangos and arrange nicely in order. Pipe a thin layer of whipping cream in between the fruits and covering them. Spread it evenly with a spatula.
Add the last layer of cake. Pipe another layer of cream and spread evenly with a spatula. Tidy up all sides with the cream as well.
Refrigerate the cake for at least 30 minutes or 1 hour.
Trim off all the sides.
Decorate the top with the fruits and pipe some small dollops around them.
Cake is ready to serve.