Gluten-Free Vanilla Cake-Japanese Dessert
Updated: Oct 23
Gluten-free vanilla cake is a fantastic work! When I saw this, I had to share it with you because it is the real art and work of this top artist chef. I hope he won't get angry because I advertise him under his name along the way. In a word, fantasy skills, I assume that the rest of the population who are not allowed to consume flour will be very satisfied with this cake. With just a little patience and artistic hands, you will have a wonderful treat in the apartment. Try to enjoy. I am fascinated by work. Well done.
Ingredients:
Cup measure:
237ml = 1 cup 15ml = 1Tbsp 5ml= 1tsp ● Cake finished size (18 cm*6.5 cm, 1 piece)
Vanilla cake without flour (Mold size: 30 cm×40 cm)
90 g white chocolate (1/2 cup + 1 Tbsp, chopped)
40 g unsalted butter (2 Tbsp +2 tsp)
30 g heavy cream (2 Tbsp)
4 yolks (72 g)
12 g sugar (1 Tbsp)
4 ml (1 tsp) vanilla extract
A pinch of salt
16 g cornstarch (2 Tbsp + 1 tsp)
16 g almond powder (2 Tbsp)
4 egg whites (140 g)
60 g (1/4 cup + 1 Tbsp) sugar
Dark vanilla white chocolate cream:
165 g (1 cup) white chocolate
80 g (1/3 cup) heavy cream
3 g (1 tsp) unsalted butter
20 g condensed milk (1 Tbsp + 1 tsp)
5ml (1 tsp) vanilla extract
370 g (1 cup + 1/2 cup + 1 Tbsp) fresh cream (80% whipped)
Crispy Almond & Hazelnut:
30 g milk chocolate (3 Tbsp-chopped)
10 g (2 tsp) unsalted butter 80 g Nutella (3 Tbsp + 1 tsp)
30 g hazelnuts, chopped (2 Tbsp)
25 g (2 Tbsp) almonds, chopped
30 g (3 Tbsp) rice croquant
Strawberry chips
20g (Strawberry chips that are frozen strawberries rapidly and dried in a vacuum)
Preparation:
Combine diced butter, white chocolate, and heavy cream in a bowl and heat over a double boiler. Once softened, whisk with a wire whisk until the mixture is smooth and creamy. Set aside.
In a separate bowl, whisk together 4 egg yolks and 15 g of sugar until the mixture is pale yellow, thick, and creamy.
Add 4 ml of vanilla extract and a pinch of salt, whisking again. Incorporate 16 g of sifted almond powder and 16 g of cornstarch, mixing until the mixture is thick and sticky. Combine with the melted mixture using a spatula, and place the bowl over warm water.
Meanwhile, beat 4 egg whites to a froth and gradually add 60 g of sugar until the mixture is thick. Gently fold half of this meringue into the cream mixture using a spatula, followed by the remaining meringue, ensuring thorough incorporation.
Once well combined,
Prepare a 30×40 cm mold by lining it with baking paper and greasing it. Pour in the mixture, spreading it evenly with a spatula. Tap the pan to ensure even distribution and bake in a preheated oven at 170 °C for 11–13 minutes. Once baked, invert onto a baking tray and remove the baking paper.
Trim the edges of the dough by 1 cm, then divide it into 5 equal strips lengthwise.
Cut the edges of 4 strips diagonally on the shorter sides. Slightly score one strip with 5-6 diagonal cuts.
Proceed to prepare the vanilla white cream.
Combine 165 g of white chocolate, 80 g of heavy cream, 3 g of butter, and 20 g of condensed milk in a bowl. Melt over hot water, stirring well. Once combined, add 5 ml of vanilla extract, stir again, and cool the cream to 15 degrees. When cooled, incorporate 370 g of 80% whipped heavy cream gradually, reserving a portion for one layer. Mix well with a spatula until the cream is smooth and separates from the bowl. Place the cream in a bowl over ice water and mix with a mixer until well combined.
Transfer the thick cream into a piping bag and pipe it in straight lines across the strips. Smooth the cream with a spatula. Roll one strip into a cylinder and place it on a decorative plate. Wrap the remaining strips around the first, creating a large round roll with cream layers. Use a spatula to remove excess cream and smooth the surface. Coat the outer layer with the remaining cream and refrigerate for 1 hour.
Meanwhile, prepare the crispy almond and hazelnut layer.
In a bowl, melt 30 g of milk chocolate chips, 10 g of butter, and 80 g of Nutella over a double boiler without cooking.
Mix with a spatula until combined, then add 30 g of chopped hazelnuts, chopped almonds, and 30 g of rice crisps. Mix thoroughly and pour into a cake-sized mold lined with baking paper. Flatten and refrigerate for 30 minutes.
After 30 minutes, remove the mold and apply the cream to the almond and hazelnut layer, smoothing with a spatula. Place the cooled cake carefully on this base, ensuring alignment.
Using a piping bag, apply the topping in circles to the top of the cake, smoothing with a spatula.
Wash and slice the strawberries, chopping them into small pieces. Carefully arrange them around the cake’s edges, ensuring they adhere to the cream. For best results, wear gloves. Once completed, refrigerate the cake for 2 hours. Enjoy!
Source taken from: https://www.instagram.com/boone_bake/
Video link preparation <3 <3 <3
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