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Chocolate and berry cake

gfh2010 Participant of our 2010 Glutenfreiheit Sweepstake

Sponge cake:
5 eggs
150 g sugar
1 package vanilla sugar
100 g gluten-free flour mixture
50 g ground almonds
30 g cocoa powder
1 tsp baking powder

350 g mixed berries
400 ml whipped cream
50 sugar
1 package of cream cakes assistance
300 g sour milk or kefir

Mix the eggs in a mixing bowl for about 1 minute on the highest level until foamy.

Add sugar and vanilla and then mix for another 2 minutes.

Mix flour with almonds, cocoa and baking powder, sieve everything and add to the dough in portions.

Pour the dough into a baking paper-lined baking tray (26 cm) and bake at 180° C for about 30 minutes.

Place ground on a wire rack, remove baking paper and let the biscuit cool off.

Cut cooled biscuit horizontally into three pieces.

Puree 200 g of soft fruit and beat cream until stiff.

Mix puree, sugar and cream and add kefir/sour milk.

Place one third of the cream in a different bowl and add all remaining berries with two thirds.

Refrigerate the creams until frothy.

Spread the cream with the whole berries on the lower floor. Leave out 2-3 cm to the edge, cut the dough off and crumble and set it aside.

Place the second floor on top and spread with the remaining cream. Repeat with third layer.

Spread the cake edges with cream and sprinkle with cake crumbs, berries and possibly, edible flowers, lemon peel or chocolate.