This recipe simply tells you how to make the batters and bottoms for layer cakes. Fillings and decorations are left to whatever your heart desires. I’m definitely not a master-decorator of cakes, so there isn’t very much to learn from my efforts.
You need about 5-6 deciliters of double cream for the cake to be covered with whipped cream if you also use cream for the filling. One third goes for filling together with berries, jam, fruits or any other ingredients. Covering takes the rest…
The chocolate cake has been filled with whipped cream and berries, and for that you need about 2,5-3 deciliters of double cream. Chocolate cake is covered with chocolate frosting and the recipe for that can be found after the recipe for batter.
Batters are similar for both cakes except that you have to mix cacao powder with flour when making the chocolate one. I have used a cake tin with a 20 cm diameter. When using a bigger one, you need about six eggs and also the amount of other ingredients (sugar and flour) will increase accordingly.
Batter:
- 4 eggs
- sugar
- gluten free wheat flour
- potato flour
- 1½ teaspoon of baking powder
- (Chocolate cake + 3 tablespoons of cocoa powder)
- 2 dl juice, milk or water to moisten the cake bottom
Position a rack in the middle of the oven and preheat to 175°C (347°F)
Line the cake tin with butter and breadcrumbs. Cake tin Ø 20cm.
The cake bottom is based on a simple principle – the same amount of the different ingredients (egg, flour and sugar). Break the eggs into a glass or into a large cup. Then pour them into a batter bowl. Use the same glass or cup and pour in sugar until there is just as much sugar as there were eggs. Pour sugar into a batter bowl.
Repeat with flour. Half of the amount gluten free wheat flour and the other half potato flour. Mix baking powder (and cocoa powder if you’re making a chocolate cake) with the flour. Set the mixture aside.
Mix sugar and eggs together until light in colour and fluffy. With a mixer that takes about 10 minutes.
Add the flour mix little by little blending well all the time.
Pour the batter into the tin and bake on the middle rack for about 40 minutes or until the cake is well risen and firm and a toothpick inserted in the center emerges clean.
Let the cake cool for about one hour, then unmold onto a big serving plate to finish cooling right side up.
When the bottom is well cooled, cut it in three rings and moisten each of them with water, juice or milk. Fill and decorate just the way you want.
Chocolate frosting:
- 125 gr butter or margarine
- 2 teaspoons of vanillin sugar
- 3½ dl powdered sugar
- ½ dl cocoa powder
- 2 tablespoons of water
Soften the butter with a mixer or with a spoon.
Add the powdered sugar in small portions, for example one decilitre at a time.
Add vanilla sugar and cocoa powder, mix and add water. Mix.
Spread the frosting with a knife all over the cake.
Tags: cakes chocolate layer cake chocolate frosting creamy layer cake gluten free layer cakes
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