Gluten-free cake - Red Velvet
This gluten-free Red Velvet dessert with a soft cocoa crust, white chocolate cream and refreshing currant jelly is a great choice for any celebration. The combination of sweet cream and sour jelly creates an irresistible taste that will please everyone. Ideal for those who prefer gluten-free baking, but don't want to give up great taste and appearance!
Ingredients
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Corpus:
- 250 g Liana Cake mix
- 300 g powdered sugar
- 125 g softened butter
- 2 medium eggs
- 10 g Liana dark cocoa 10-12%
- 1 tsp gel food coloring
- 1 package Liana vanilla sugar
- 250 ml of acidophilus milk (kefir)
- ½ tsp salt
- 1 tbsp vinegar
- 1 tsp Liana baking soda
Cream:
- 3 g gelatin (soak the sheet gelatin in cold water, if you have powdered gelatin, add 18 g cold water, mix and leave in the refrigerator to swell)
- 135 g cream 33% (1)
- 10 g lime juice
- 98 g white chocolate
- 180 g cream cheese
- 1 g salt
- 168 g cream 33% (2)
Currant jelly:
- 375 g currant puree (or other sour puree)
- 10 g Liana jelly 2:1 + 2 tbsp granulated sugar
- 60 g granulated sugar
- 1 g Liana citric acid
- In a bowl, mix the gluten-free Liana Cake mix with cocoa and salt. Beat the softened butter with sugar until foamy and gradually beat in the eggs one at a time. Add the red food coloring to the kefir, ideally at room temperature, and mix well. You can pre-mix it with an immersion blender. Add to the butter base. The mixture may seem curdled, that's okay, as soon as you add the loose ingredients, the mixture will come together nicely. Put the vinegar in a glass and add a teaspoon of baking soda. Once the mixture has reacted, mix it quickly and pour it into the dough, gently combining the mixture. Divide the finished dough into 2 parts and bake in 2 molds with a diameter of 24 cm, approx. 25 min. at 170°C. After baking, let the dough cool and cut the top of the body before filling.
- For the cream, heat the cream (1), add it to the chocolate and add the prepared - swollen gelatin. Mix until smooth, add the lime juice, cream cheese, salt and cream (2) and mix everything together with an immersion blender until smooth. Cover the cream with cling film and leave to cool in the fridge, ideally overnight, for at least 6 hours. After the cream has cooled, whip it at low/medium speed, being careful not to overbeat it.
- Warm the puree slightly in a saucepan, mix the jelly with 2 tablespoons of sugar in a bowl, add it to the fruit puree while stirring constantly with a whisk, mix well, add 60g of sugar, bring the mixture to the boil and cook briefly for about 1 minute. Finally, add the citric acid and cook for a few seconds more. Transfer the finished mixture to a clean container and cover with foil. Let it cool. After cooling, mix with a whisk until smooth. Transfer to a pastry bag, or use a spoon to dispense.
Spread half of the cream on the first cake layer, using a decorative tip, or not. Spread a thin layer of currant jelly on top of the cream. Cover with the second cake layer and repeat the process. Decorate according to your own imagination.
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Ingredients
Print recipe
Share on Facebook
Corpus:
- 250 g Liana Cake mix
- 300 g powdered sugar
- 125 g softened butter
- 2 medium eggs
- 10 g Liana dark cocoa 10-12%
- 1 tsp gel food coloring
- 1 package Liana vanilla sugar
- 250 ml of acidophilus milk (kefir)
- ½ tsp salt
- 1 tbsp vinegar
- 1 tsp Liana baking soda
Cream:
- 3 g gelatin (soak the sheet gelatin in cold water, if you have powdered gelatin, add 18 g cold water, mix and leave in the refrigerator to swell)
- 135 g cream 33% (1)
- 10 g lime juice
- 98 g white chocolate
- 180 g cream cheese
- 1 g salt
- 168 g cream 33% (2)
Currant jelly:
- 375 g currant puree (or other sour puree)
- 10 g Liana jelly 2:1 + 2 tbsp granulated sugar
- 60 g granulated sugar
- 1 g Liana citric acid
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