Gluten free Banana Chocolate Torte
what you need for the cake base:
2/3 cup of gluten free cake flour ( or this gluteb free blend http://www.food.com/recipe/i-cant-believe-its-not-gluten-gluten-free-cake-flour-mix-189120 )
1/4 ground hazelnut (optional)
3 eggs separated
1 teasp. gluten free real vanilla extract
1 teasp. rum ( 1/2 or rum extract)
1 1/2 pure cocoa powder
1/2 teasp. gluten free baking powder
pinch salt, pinch cinnamon
set the oven to a 425 fahrenheit or 220 celcius.
line a springfrom with parchment paper.
in a bowl, beat egg yolks, 1/4 cup of the sugar, salt, cinnamon, rum and vanilla extract + 1 tablesp. cold water with a hand mixer, until you have a creamy pale mixture. add the coco powder. beat the egg whites with the rest of the sugar. add the baking powder and flour to the egg yolk mixture, mix well. add half of the beaten egg whites to the mixture, mix well but slowly. add the hazelnut. now with a spatula fold in bit by bit the egg white into the cake batter. pour batter into the springform and bake for about 10-12 min ( depends on your oven)
let it cool of in the pan for 5 min. with a knife go around the cake to loosen it. turn the cake on a cooling rack. with a cold rag, wipe over the parchment paper so you can easily and carefully take it off. let it cool off completely.
what you need for your cream:
3 ripe bananas
1 package gluten free hot cooking pudding
1 cup curd ( or mascarpone)
1/2 sour cream
4 tableps. sugar ( more or less depends how ripe you bananas are and how sweet you like your cream to be…stevia is an option as well agave nectar
1/2 teasp gelatin soaked in 1 teasp. cold water
your favorite ganache recipe
cook the pudding as intructed but with half of the milk. when the pudding is done ( still hot) add your curd, sour cream, sugar and mix well. now for a few sec. ( 10 sec) heat the gelatin in the microwave till it is melted. add 2 tablesp. of the pudding-curd mixture to the melted gelatin and stir. add it back to the mixture. add the cinnamon and blend all well together.
add a cake ring around the cake base. slice the bananas in half and spread them out onto to the cake base. now cover with the pudding-curd mixture and smooth it out. let it sit in the fridge for about 3 hours. loosen the cake with a small knife and drizzle with your ganache.
enjoy, good luck
Filled Pumpkin Cupcakes with Rum Frosting
what you need:
3/4 cup or 100gr. whole grain flour ( i used spelt flour)
3/4 cup or 100gr. sugar
7 tablesp. melted butter, cooled
1/2 baking powder
1/4 baking soda
1/2 vanilla extract
1 teasp. ground cinnamon
pinch of salt
1/2 teasp. fresh ground nutmeg
1/2 teasp. ground ginger
1 cup fresh pumpkin puree ( it makes a huge difference to the flavor and thanks to skinny-bites.com there is a easy way on how to do it : http://www.skinny-bits.com/2011/09/how-to-make-pumpkin-puree.html )
for the filling you need:
1 cup fresh pumpkin puree
1 box of hot cooking vanilla pudding
1 cup heavy cream
2 tablesp. sugar
1/4 rum extract
for the frosting:
2 tablesp. heavy cream
1/2 teasp. vanilla extract
1 teasp. rum extract
2 1/2 stick unsalted butter, softened
2 1/2 powdered sugar
heat up your oven to 350 fahrenheit or 180 celcius. mix with an hand blender, eggs, butter, sugar, spices and the vanilla extract to a creamy mixture. now add the flour, baking soda, baking powder and salt to the mixture, to make it a fluffy batter.
bake for 20-25 min, depending on your oven. let them cool completely.
while the cupcakes cool, make your pudding as instructed on the package, just with a little less milk (1/4 cup). when done cooking the pudding add the pumpkin and the spices and sugar. cover the pudding ( so it wont get any skin) and let it cool off.
when cooled completely, beat the heavy cream till you have a stiff whipping cream. fold the whipping cream into the pudding. fill your cooled cupcakes with the pudding cream. i used an pastry bag like in this how to video : http://www.youtube.com/watch?v=4zi9aU63h7w
now the frosting. beat the butter with an electric mixer on high speed. reduce the speed and add the powdered sugar, beat until smooth. add the cream, vanilla, rum and salt to the frosting and beat on high speed, until light and fluffy
ps: i used this recipe from adventures cooking to make my brittle http://adventurescooking.blogspot.ca/2010/03/autumn-brittle.html
what you need:
100gr. or 7 tablesp. of soft butter
1 egg ( medium)
pinch of salt
200 gr. or 1 1/4 cup of flour ( i used whole grain spelt flour) and some extra to roll out
60 gr. or 1/4 cup sugar
1 vanilla bean scraped out
2 pounds or 1 kg. of fresh and ripe apricots
4 tablesp. or about 57 gr. soft butter
1/2 cup or 100gr. sugar
cream the butter. add sugar, vanilla bean, egg, and salt. mix till creamy and fluffy. add the flour and let the dough rest in the fridge for 30 min.
cover the tart mould with butter and sprinkle with the half of the sugar, heat the oven to 220 celcius or 425 fahrenheit. cut the apricots in half and layer them closely in the mould, and sprinkle the apricots with the rest of the sugar. cover with aluminium foil, and bake for 15 min.
take the dough out of the fridge and roll it out to the size of the mould ( to cover it up). take a fork and poke some holes in the dough. after done baking the apricots for 15 min, take it out and press the dough slighty on the baked apricots and edges. set the oven back to 200 celcius or 400 fahrenheit and bake the tart for 20-25 min. keep an eye on it. golden brown is what we looking for. take the tarte out and let it rest for 3-5 min. carefully overturn it on to a platter…
chocolate mousse cake
what you need:
1 1/2 cups or 180 gr. flour ( sifted)
1 1/2 cups or 180 gr. sugar
1 pinch of salt
3 tablesp. of coco powder
1/4 teasp. nutmeg
1/2 teasp. baking powder
1/2 vanilla extract
6 tablesp. warm water mixed with 1/2 teasp. instant coffee
grease and flour to dust the pan
prep. your pan and heat the oven to 350 fahrenheit or 180 celcius.
separate the eggs. mix the egg yolks with the warm water, sugar, salt, coco powder and all the spices, and beat till it’s creamy. mix the flour and the baking powder into the mixture. beat the egg whites till they are very stiff and you could flip them over without falling out.
now carfully fold in the egg whites ( in 3 portions) in to the batter. soon as you done, bake it in your pan, for about 30 min. keep checking ( leave the door closed!!!)
let it cool in the pan for about 10 min, take it out of the pan and let it cool completly.
for the mousse i then used the recipe from martha stewart http://www.marthastewart.com/315307/individual-chocolate-mousse
i just added choc. splinters, 1/4 teasp. cinnamon to the recipe.
i took a cake ring and put it around my cooled cake, spread the mousse on and let it cool in the fridge for several hours. with a very thin knife i went along the ring to loosen the cake from the ring.
(decoration was made out of molding choc.)
for the crust you will need:
1 stick or 100gr. of butter
1/2 cup or 114gr of sugar
1 teas. vanilla flavor or 1 pack of
vanilla sugar (8gr.)
a pinch of salt
1 cup or 142gr. all-purpose flour
mix all these ingredients together ( by hand), until you have an dough, feeling a bit like clay. spread the the dough out (by hand ) in an buttered and floured springform (regular size)….put aside till the filling is ready.
for the filling you will need:
1 pinch of salt
2 tablesspoons of vanilla sugar or 1 1/2 of vanilla extract
3 tablespoon of flour
1 tablespoon of melted butter or oil
mix all those ingredients together and then add:
5 oz. or 150gr. of plain yoghurt
7 oz or 200gr. of Crème fraîche ( if you can’t find it, use sour cream)
18 oz or 500gr. curd (cheese)
mix all well together and fill into the prepared crust.
bake for 40 min either on 400 fahrenheit or 200 celsius, let cool off completly!! serve or with any fresh fruit sauce of your choice