May 24, 2021

Gluten-Free Vanilla Cake-Japanese Dessert

Gluten-Free Vanilla Cake-Japanese Dessert

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)
30g 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 corn starch (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)

vanilla-cake-gluten-free-dessert — Gluten-free Vanilla Cake-Japanese dessert

Preparation:

Put diced butter, white chocolate and heavy cream in one bowl and cook it on steam. When the material has softened, start mixing with a wire whisk, the mixture must be nice and creamy, when it is ready, set it aside.
In another bowl, add 4 egg yolks and 15 g of sugar and mix well with a wire whisk until you get a pale yellow cream color, it must be thick and creamy.
Then add 4 ml of vanilla extract and a pinch of salt and mix well again with a wire whisk. Then add sifted 16 g of almond powder and 16 g of corn starch and mix again with a wire whisk, until you get a thick and sticky mixture. Add the steamed mixture to this mixture and mix well with a spatula, and place the bowl on top of the pot containing the warm water.
During that time, beat 4 egg whites to a froth and add and gradually add 60 g of sugar. The mixture must be thick and nice. After that, stir the thick slices a little with a spatula. Put half of the thick white schnapps in a bowl with the cream that has been deposited in warm water. Stir well with a spatula. When you have combined the other part of the white schnapps, insert and repeat the procedure.
When the mixture is well combined
Take a mold 30×40 cm and lay the oil on top of the baking paper. Pour the mixture, fill the corners with a spatula and flatten the mixture, shake the pan to the bottom so that the mixture is straight and all the corners are filled properly. And put in a preheated oven at 170 °C for 11–13 minutes to bake. After that, when it is done, place a baking tray and turn the dough over, and set aside the baked paper.
Align the edges of the dough with a knife, cut some 1 cm and then divide the dough with a knife into 5 parts in length.
Cut the edges of the 4 crusts on the shorter side, the lower diagonally and the opposite side, and the upper diagonally. Slightly cut one crust with a knife, which you cut diagonally 5 -6 cuts.
Now go ahead to make vanilla white cream
Pour 165 g of white chocolate and 80 g of heavy cream into a bowl. Add 3 g of butter and 20 g of condensed milk. Melt in hot water and stir with a spoon well after that, when it is nicely combined, add 5 ml of vanilla extract and stir again and leave to cool cream at 15 degrees. When the cream has cooled, add it. 370 gr heavy cream 80% whipped, (but gradually from 2 times !! Leave a little cream for one crust around the third part) this method is quick to make ganache cream and mix well with a spatula. The cream is ready when it is nicely combined and when it separates from the bowl. Put the cream in a bowl where you poured ice-cold water and ice and mix well and mix lightly with a mixer.
Place the obtained and thick cream in a cake syringe and pour the crust across the cream in a straight line so that they are stacked next to each other. When you have finished, then flatten the cream with a spatula. Then, when the cream is nicely aligned, wrap one crust in a roller and carefully place them on a decorative plate. Wrap these other crusts around this crust that you put on the plate first. You have to do the same with the remaining crusts so that you get a big round roller with cream lines, put the back of the crust you covered a little flint ends to stick nicely to the second crust. When this is done with a spatula to remove the excess cream, you need to flatten it. Then spread the rest of the remaining cream and coat the back crust on the outside and flatten with a spatula. And put the cake in the fridge to cool for 1 hour.
In the meantime, you will make crispy almond and hazelnut
In one bowl, put 30 g of milk chocolate chips, 10 g of butter, 80 g of Nutella. And put on boiled water and melt, but do not cook !!
Mix with a spatula until the ingredients are well combined, then add 30 g of chopped hazelnuts, chopped almonds into small and coarse and 30 g of rice croquant, all together well with a spatula. Take a mold the size of your cake and place the baked paper and pour the mixture of hazelnuts and almonds and Nutella into it and flatten and place in the fridge to cool for 30 minutes.
After 30 minutes, place the aluminum foil and remove the mold ring. Apply the cream on the crust of almonds and hazelnuts and flatten nicely with a spatula. When you are done, place the cake cooled with the crust carefully on the base of the hazelnuts almonds, Nutella, and cream so that it is symmetrical and the circle agrees.
Using a syringe, apply the topping in a circle all the way to the top of the cake, but use a spatula to remove and flatten the cream. Also flatten the top of the cream.
When you are done, wash the strawberry chip and cut them into slices, and then chop them into small pieces. Then carefully apply them to the edges of the cake, all in a circle so that it sticks nicely to the cream. It would be advisable to work with gloves, when you are done the cake is ready to cool for 2 hours. Enjoy!