Gluten Free Citrus White Chocolate Cake

Preparation

• Use a rolling pin to finely crush the cereal in a bag.
• Melt the butter and add to the crushed cereal.
• Mix until smooth.
• Dab the crumble mixture on the bottom of the loose-bottomed pan and place the pan in the fridge while you prepare the lemon curd and filling.
• Lemon paste lemon curd
• Wash the lemons and grate the yellow peel.
• Squeeze a total of 1 dl of lemon juice from the lemons.
• In a saucepan, mix the icing sugar, lemon juice, zest and eggs.
• Bring to the boil, stirring and allow to precipitate, do not boil for more than a few seconds.
• Remove the saucepan from the heat and add the butter.
• Mix until smooth.
• Stuffing
• Put the gelatine leaves in plenty of cold water to soak.
• Whip the custard into a froth. Mix the curd until soft, season with vanilla sugar and add to the vanilla whipped cream. Melt the chocolate in a water bath or gently in the microwave. Be careful not to burn the chocolate! Dissolve the gelatine leaves in the boiling hot lemon juice.
• Allow the mixture to cool slightly and pour in the vanilla whipped cream, stirring all the time with an electric whisk.
• Finally, add the melted white chocolate in a thin ribbon, stirring well.
• Pour the filling into the pan and level the surface.
• Squeeze or spoon streaks of lemon curd over the cake.
• Put the cake in the fridge to cool.
• Decoration
• Melt the chocolates in their own bowls.
• Pour the melted chocolate over the cereal and stir gently to coat the cereal in the chocolate.
• Separate the cereals and place them on a baking sheet to set.
• Decorate the frosted gluten-free, citrusy white chocolate cake with chocolate chips and serve with lemon curd.
  
  © Outi Vartiainen