Gluten-free Gateau Squares

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Gluten-free Gateau Squares
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Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
ready in 13 h.
Ready in
Calories:
2581
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie2,581 kcal(123 %)
Protein24.33 g(25 %)
Fat171.92 g(148 %)
Carbohydrates234.81 g(157 %)
Sugar added72.58 g(290 %)
Roughage1.52 g(5 %)
Vitamin A1,275.31 mg(159,414 %)
Vitamin D5.07 μg(25 %)
Vitamin E6.86 mg(57 %)
Vitamin B₁0.06 mg(6 %)
Vitamin B₂0.68 mg(62 %)
Niacin3.17 mg(26 %)
Vitamin B₆0.1 mg(7 %)
Folate40.73 μg(14 %)
Pantothenic acid1.33 mg(22 %)
Biotin3.11 μg(7 %)
Vitamin B₁₂1.48 μg(49 %)
Vitamin C1.47 mg(2 %)
Potassium541.2 mg(14 %)
Calcium365.25 mg(37 %)
Magnesium114.71 mg(38 %)
Iron6.64 mg(44 %)
Iodine78.79 μg(39 %)
Zinc2.05 mg(26 %)
Saturated fatty acids99.34 g
Cholesterol524.24 mg

Ingredients

for
12
For the cake
0.333 cup butter
¼ cup honey
3 large eggs
1 pinch salt
1 cup superfine caster sugar
2 teaspoons baking soda
4 cups gluten-free all purpose flour (more if needed)
For the cream
3 cups cream (48% fat)
1.333 cups Crème fraiche
1 tablespoon honey
1 ½ cups gluten-free cookie crumbs
¾ cup coarsely ground Walnut
For the chocolate glaze
1 cup plain Dark chocolate (70% cocoa solids, chopped)
cup cream (48% fat)
¼ cup unsalted butter
To decorate
colored sugar sprinkles
How healthy are the main ingredients?
Walnuthoneyhoneyeggsalt

Preparation steps

1.
For the cake: heat the oven to 160°C (140° fan) 325°F gas 3. Line a large baking tray with non-stick baking paper.
2.
Melt together the butter and honey in a pan, then remove from the heat.
3.
Whisk together the eggs, salt and sugar in a mixing bowl until pale and fluffy.
4.
Gradually whisk in the honey/ butter mixture a little at a time and then sift in the bicarbonate of soda and flour. Stir to form a firm mixture. Add more flour if necessary.
5.
Using wet hands press a thin layer of the mixture onto the baking tray. Bake for 8–10 minutes, until golden and a skewer inserted comes out clean. Peel off the paper and leave to cool.
6.
Slice the cake lengthways into long thirds, then cut in half horizontally with a sharp serrated knife.
7.
For the cream: whisk together the cream, creme fraiche and honey until soft. Stir in the crumbs and walnuts.
8.
Sandwich the cake layers with the cream, ending with cake. Be generous with the cream as it will be absorbed by the cake. Cover with cling film and chill overnight.
9.
For the chocolate glaze: heat the cream in a pan just to a boil. Remove from the heat and pour over the chocolate. Stir until melted. Stir in the butter and leave to cool and thicken slightly.
10.
Carefully spread the glaze over the cakes and sprinkle with sugar strands. Leave to set. Cut into squares.