Gluten Free, Dairy Free Almond Gateau
2 h. 25 min.
ready in 4 h. 25 min.
- For the custard filling
- 4 large egg yolks
- 2 Tbsps Corn starch
- 2 Tbsps sugar
- ½ cup Soy cream
- 1 tsp vanilla extract
- For the cake
- 4 large eggs
- 1 cup sugar
- ¾ cup gluten-free all purpose flour
- ½ cup Potato starch
- 1 tsp gluten-free Baking powder
- 1 pinch salt
- For the almond filling
- 1 ½ cups Almond milk
- 2 large eggs
- ½ cup superfine caster sugar
- 3 Tbsps Corn starch
- 2 Tbsps dairy-free margarine
- 3 ½ ozs Marzipan (diced)
- 3 Tbsps dark Rum
- For the jam layer
- 4 Tbsps Raspberry jam
For the custard filling: mix together the egg yolks and cornflour, then stir in the sugar.
Heat the cream in a pan until almost boiling, then slowly pour the hot cream over the egg mixture and whisk until well combined. Pour the mixture back into the pan and bring to a boil, stirring constantly. Cook for 1 minute, stirring then remove from the heat and stir in the vanilla. Cover the surface with non-stick baking paper and leave to cool completely.
For the cake: heat the oven to 180°C (160° fan) 350°F gas 4. Grease a deep 23cm|9" cake tin and line the base with non-stick baking paper.
Whisk together the eggs and sugar until tripled in volume, pale and fluffy. The mixture should fall from the beaters in thick ribbons.
Sift together the flour, potato starch flour, baking powder and salt.
Sift the flour mixture over the eggs and fold in until blended, thick and smooth.
Pour into the tin, spread evenly and bake for about 40 minutes, until golden brown on top, springy to the touch and a skewer inserted in the centre comes out with a few moist crumbs sticking to it. Cool in the tin for a few minutes, then place on a wire rack to cool completely.
For the almond filling: whisk together the sugar, cornflour and eggs until smooth.
Heat the almond milk until small bubbles appear along the edge of the pan.
Slowly pour the hot milk into the egg mixture, whisking constantly.
Pour back into the pan and cook over a low heat, whisking constantly, for about 5 minutes until thickened.
Pour through a sieve into a bowl and stir in the margarine.
Gently heat the marzipan and rum to form a paste.
Beat into the egg mixture and mix thoroughly. Cover with cling film and chill for 2 hours.
Carefully cut the cake horizontally into 3.
Spread a thin layer of jam over 1 cake layer. Spread with the marzipan cream.
Place another cake layer on top and spread with a thin layer of jam. Spread with the custard cream.
Place the third cake layer on top.
For the icing: sift the icing sugar into a bowl and beat in enough water until thick enough to coat the back of a spoon. Put about 1/4 of the icing into another bowl.
Sift the cocoa powder into the smaller amount of icing and beat in the margarine.
Spread the white icing on top of the cake.
Drizzle lines of the chocolate icing over the top and drag lightly with a cocktail stick.
Brush the warmed jam over the sides of the cake and press in toasted almonds. Leave to set.