Ingredients
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100 g Schär Mix Pâtisserie
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1 tbsp guar gum
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80 g corn starch
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1 sachet baking powder
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80 g sugar
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1 sachet vanilla sugar
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120 g butter
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4 eggs
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Topping
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250 g strawberrieschopped
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50 g sugar
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1 tsp corn starch
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1 sachet gelatine
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4 tbsp water
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200 g sour cream
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Garnish
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125 g frozen mixed berries
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1 sachet gelatine
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2 tbsp liquid cream
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400 g sour cream
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1 tbsp sugar
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12 strawberriessliced in half
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whipped cream tube
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shaved chocolate
Directions
To get started with this gluten free strawberry cake recipe, you’ll need the following ingredients:
Steps
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1
Done
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Preheat oven to 160 °C. Sift the flour, guar gum, cornstarch and baking powder in a large bowl, then stir in the regular and vanilla sugar, butter and eggs. Whisk using a hand-held electric mixer until fully combined. |
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2
Done
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Line a loose bottom cake tin with baking paper and pour in the mixture. Bake for 35-40 minutes, or until a toothpick inserted to the middle comes out clean with only a few moist crumbs attached. Meanwhile, add the chopped strawberries and sugar to a small saucepan over medium heat, simmer for a couple of minutes before adding the cornstarch, gelatine powder and water. |
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3
Done
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Stir constantly for 3-4 minutes, then turn off the heat and leave for 5 minutes, then add the sour cream to the mixture. When the sponge is cool, slice it in half horizontally. Blend the fruit mix with the gelatine and liquid cream in a small saucepan over medium heat, stirring constantly until the gelatine has dissolved. |
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4
Done
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In a separate bowl, combine the sour cream with the sugar. Slice off the top side of the cake, spread the strawberries mixture on the bottom half, returning the top layer, over which you need to spread the sour cream mixture, layering it up. |
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5
Done
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Form a circle using the whipped cream on top of the cake, and fill up with the fruity mixture, then top with the strawberries and shaved chocolate. Refrigerate for 2 hours. |
