gluten-free
Delicious recipe by: Johanna from www.glutenfreierezeptwelt.de
Ingredients for the gluten-free strawberry yogurt cake
For a springform tin, approx. 18 cm in diameter
For the chocolate base:
- 3 eggs, size L
- 120 g sugar
- 60 g dark chocolate
- 110 g butter
- 80 g Ruut cassava flour
- 30 g white rice flour
- 30 g ground almonds
- 1 tsp psyllium husk powder
- 1/2 tsp bicarbonate of soda
- 15 g unsweetened cocoa powder
- 1 pinch of salt
- 1 tsp baking powder
- 150 g sour cream
- 30 g oat milk
For the yogurt cream:
- 120 g sour cream
- 200 g yogurt
- Juice of a small 1/2 lemon
- 100 g sugar
- 100 ml cream
- 1/2 sachet cream stabiliser
- 3 sheets of gelatine
- 250 g strawberries
100% cassava, without additives
Rolls that stay moist for 3-4 days!
Fair & sustainable from smal..
Regular price
22,90 €
Regular price
Sale price
22,90 €
Unit price
per
How to make a gluten-free yogurt cake layer by layer
Tip :) Always use a kitchen scale for our recipe and for weighing the ingredients, such as the flour.
ideal for gluten-free baking
Substitute for gluten (high binding capacity)
rich in valuable fiber
p..
Regular price
13,90 €
Regular price
Sale price
13,90 €
Unit price
per
Base:
- Beat the eggs with the sugar until creamy.
- Melt the chocolate and butter in a small pot and add to the egg mixture while stirring constantly.
- Mix the cassava flour, rice flour, millet flour, psyllium husk powder, cocoa, salt and baking powder in a separate bowl and add to the chocolate mixture while stirring.
- Stir in the sour cream and oat milk.
- Pour the batter into an 18 cm springform tin and bake in a preheated oven at 200 °C (top and bottom heat) for 35 minutes.
- Leave to cool on a wire rack. (Overnight also works.)
Yogurt cream:
- Soak the gelatine in cold water.
- Stir the sour cream, yogurt, lemon juice and sugar in a bowl until smooth.
- Whip the cream with the cream stabiliser until stiff.
- Squeeze out the gelatine and dissolve it in a pot over low heat. Add 2 tbsp of the yogurt cream and mix. Now add the gelatine mixture to the rest of the yogurt cream and combine.
- Gently fold in the whipped cream.
- Wash and quarter the strawberries and fold them into the cream.
- Place a cake ring around the cooled chocolate base, spread the strawberry yogurt cream onto the base, smooth it out and refrigerate for at least 3 hours.
- Enjoy!
Tip for easy cutting:
If you cut the chocolate base into the desired number of pieces before adding the yogurt cream, slicing the cake later will be much easier and you won't "squash" it as much, since you only have to cut through the cream.
