Gluten-free Gateau Squares
ready in 13 h.
- For the cake
- 0.333 cup butter
- ¼ cup honey
- 3 large eggs
- 1 pinch salt
- 1 cup superfine caster sugar
- 2 tsps 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 Tbsp 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)
- ⅔ cup cream (48% fat)
- ¼ cup unsalted butter
- To decorate
- colored sugar sprinkles
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.
Melt together the butter and honey in a pan, then remove from the heat.
Whisk together the eggs, salt and sugar in a mixing bowl until pale and fluffy.
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.
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.
Slice the cake lengthways into long thirds, then cut in half horizontally with a sharp serrated knife.
For the cream: whisk together the cream, creme fraiche and honey until soft. Stir in the crumbs and walnuts.
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.
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.
Carefully spread the glaze over the cakes and sprinkle with sugar strands. Leave to set. Cut into squares.