Gluten Free Lingonberry Jam Gateau
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Difficulty:
advanced
Difficulty
Preparation:
2 h.
Preparation
Ingredients
for
1
- For the cake
- 1 ¼ cups unsalted butter
- 1 ¼ cups sugar
- 6 eggs (separated)
- 2 cups Buckwheat flour
- 1 ¾ cups Almond flour
- 1 Tbsp gluten-free Baking powder
- 1 Apple (peeled and grated)
- 1 tsp vanilla extract
- For the filling and frosting
- ¾ cup sugar
- 3 large egg whites
- 1 pinch salt
- ¼ tsp cream of tartar
- 1 cup unsalted butter (softened and diced)
- 1 tsp vanilla extract
- 1 ⅔ cups cream (48% fat)
- 1 cup raw lingonberry jam
- To decorate
- crystallized Rose petal
Preparation steps
1.
For the cake: heat the oven to 180°C (160° fan) 350°F gas 4. Grease a deep 23cm|9"springform cake tin and line the base with non-stick baking paper.
2.
Beat together the butter and sugar in a mixing bowl until light. Add the egg yolks and beat until pale and creamy.
3.
Add the buckwheat flour, baking powder, almonds, grated apple and vanilla until just combined.
4.
Whisk the egg whites until stiff. Gradually fold into the mixture until well combined.
5.
Pour into the tin and bake for about 50 minutes, until deep golden brown and a skewer inserted in the centre comes out clean. Cool in the tin for 15 minutes, then place on a wire rack to cool completely.
6.
Slice the cake horizontally into three.
7.
For the filling and frosting: put the sugar, egg whites and salt into a heatproof bowl over a pan of simmering (not boiling) water. Whisk until the whites are warm to the touch and the sugar has dissolved.
8.
Remove from the heat and whisk with an electric whisk until foamy. Add the cream of tartar and whisk for about 10 minutes until stiff, glossy peaks form and the mixture has cooled completely.
9.
Whisk in the butter, a little at a time, whisking to incorporate fully after each addition. Beat in vanilla. then beat for 3-5 minutes until smooth. Cover with cling film and set aside.
10.
Invert 1 cake layer onto a plate.
11.
Whisk the cream until thick. Gently stir in the jam.
12.
Spread half the jam cream over the cake layer. Place another cake layer on top and spread with the remaining jam cream. Place the third cake layer on top.
13.
Spread the frosting over the top and sides of the cake and decorate with crystallised rose petals.
