gluten-free Strawberry Charlotta Cake
gluten-free Strawberry Charlotta Cake
Doses
14
kplCooking time
7
minutesThe delicious Gluten-Free Strawberry Charlotta Cake is perfect for summer celebrations and is sure to please everyone! The soft cake filling and the meringue swiss roll are a great combination.
Ingredients
- Swiss roll base
4 eggs
1,5 dl sugar
1,5 dl Virtasalmen Viljatuote's gluten-free all-purpose flour mix
2tspbaking powder
- Stuffing
Strawberry jam to your taste
Strawberries
- Cake sample
300 g strawberries
200 g curd
200 g vanilla cream cheese
3 dl cream
2 tbsp lemon juice
8 sandwich leaf
Sugar to your taste
Preparation
- Whisk the sugar and eggs. Mix the dry ingredients together and add to the foam, stirring as little as possible.
- Scrape the dough into a deep baking pan lined with baking paper and flatten. Bake at 225°C on the bottom shelf of the oven for about 7 minutes.
- Allow to cool for a moment after removing from the oven, (but roll while still warm). Spread the jam evenly over the base and add the chopped strawberry pieces. Roll into a tight roll.
- Leave the gluten-free swiss roll wrapped in baking paper for a while to rest. Prepare the cake filling.
- Put the gelatine in cold water to dissolve. Puree the strawberries. Whip the cream into a froth.
- Mix together the cream cheese, cream, curd and strawberry puree. Add sugar to taste (I added 0.5 dl).
- Heat the lemon juice in the microwave to a boil. Squeeze the excess water out of the gelatine and dissolve it in the heated juice. Drain the mixture into the filling in a thin ribbon, stirring all the time.
- Line a circular bowl with cling film. I used a bowl with a capacity of about 2 litres.
- Cut the roll into slices and line a bowl with the slices. Pour the filling into the bowl lined with the slices and smooth the surface.
- Finally, cover the bowl with cling film and leave the cake to cool in the fridge for at least four hours, preferably overnight.
- gluten-free Strawberry Charlotta Cake is ready to enjoy!
Ina Elevant | gluten-free
