A special cake with a crunchy surprise, which is also gluten and dairy free. The top decoration is made out of white chocolate which has dairy in it, but just don’t serve the decoration to those who are lactose intolerant. Start making this cake 2 days ahead.
White chocolate and raspberry decoration
Chocolate Crisp Ingredients:
GF rice puff cereal – 40g
Dark chocolate (dairy free) – 100g
Prepare a 15cm tin lined with baking paper.
Melt the chocolate in short 10 minute bursts in the microwave stirring each time. Add the rice puffs into the chocolate and thoroughly stir.
Transfer this into the prepared cake tin and press it into the edges so that it takes on the shape of the tin. Put into the fridge to set.
Blueberry Jelly Ingredients:
Powder gelatin -10g (bloomed in 60ml of water)
Blueberries – 350g
Cornflour – 1tbsp
Prepare a 15cm tin by lining the bottom in clingfilm.
Mush the blueberries with a blender. transfer to a saucepan. Sift the cornflour onto the blueberries, stir thoroughly. Bring this mixture to the boil and shimmer for 1 minute. Allow to cool until 60 C, then stir in the gelatin.
Pour into the tin and put into the freezer for a few hours until firm. Then take out of moulds, wrap in clingfilm and put back into the freezer until the assembly of the cake.
Gluten Free Chocolate Sponge Ingredients:
Egg (separated) – 1
Pinch of salt
Sugar – 20g
GF flour blend – 22g
Coco powder – 1.5tsp
Cornflour – 1.5tsp
Vanilla essence – 1/4tsp
Preheat oven to 180 C.
Whisk the egg white with the pinch of salt until soft peaks, add half the sugar a little bit at a time until stiff glossy peaks.
Whisk the egg yolk with the rest of the sugar until pale and fluffy, add in the vanilla essence.
Sift in a small part of the gf flour, coco powder and cornflour into the egg yolks. Then fold in a small part of the egg whites. Continue to sift and fold until all the mixture is incorporated.
Bake in a 15cm tin for 15-20 minutes.
Cool in the tin, then wrap in clingfilm and keep in the fridge until ready to assemble the cake.
Dairy Free Coconut Mousse Ingredients:
Chickpea water (aquafaba) – 150g
Pinch of salt
Coconut milk (put into the fridge, and allow the liquid to separate, discard this liquid and use only the solid mass) – 130g
Powder gelatin – 6g (bloomed in 30ml of water)
Sugar – to taste
Whip the aquafaba with the pinch of salt to stiff peaks. In a separate bowl whip the coconut milk. Melt the gelatin in the microwave being careful not to overheat. Add the gelatin into the coconut milk whipping constantly. Mix the aquafaba into the coconut milk. This mixture will be very runny, but will set when cold in the fridge.
Using a 17cm tin with the sides lined with acetate, put in 1 third of the coconut mousse. Then the blueberry jelly layer, then more mousse. Then the chocolate crisp layer, then the gf sponge layer. Freeze in the freezer until set – a few hours. Then take out of the 17cm cake tin and de-frost in the fridge over night and put the chocolate flower decoration on before serving.