Gluten-free lemon layer cake
Gluten-free lemon layer cake
Doses
12-15
kplCooking time
30
minutesGluten-free lemon layer cake is the perfect choice for spring celebrations! Whether it's Easter or graduation, this cake is perfect for any occasion!
Ingredients
- Cake base
4 eggs
2 dl sugar
2dlVirtasalmen Viljatuote's gluten-free all-purpose flour mix
1 dl potato flour
0,5tspbaking powder
1 tl vanilla sugar
1 dl boiled water
grated washed organic lemon
- Stuffing
n. 200 g dairy-free margarine or butter
n. 5 dl icing sugar
3rkl / lemon curd or lemon paste to taste
- Also
Lemon paste to taste between the layers (about 300 g of paste for the whole cake)
Vanilla sugar flavoured *vegetal whipped cream or plain whipped cream (if it doesn't have to be dairy-free) for icing and decorating the cake
Preparation
- Bottom
- Grease and flour a 20 cm loaf pan or a standard 22-24 cm casserole dish with gluten-free breadcrumbs. Preheat the oven to 175°C.
- Put the eggs and sugar in a large mixing bowl. In another bowl, add the other dry ingredients and stir in the baking powder. Beat the eggs and sugar for a good ten minutes to make a tangy foam. Bring 1 dl of water to the boil in a saucepan. Gradually add the hot water in a thin ribbon to the egg sugar foam while continuing to whisk. Add the dry ingredients to the egg sugar foam through a sieve, turning gently. Add the lemon zest.
- Pour the dough into the baking pan and bake on the bottom shelf of the oven for about 30-35 minutes. Check for doneness with a wooden spoon. Allow the cake to cool for 5-10 minutes before removing it from the pan. It is a good idea to bake the cake base the day before before filling the cake. The cake can be frozen. Cut the cake into two or three discs.
- Collection from
- Whisk room temperature margarine/butter until fluffy. Add the icing sugar a little at a time, whisking all the time. Beat for several minutes. Add lemon curd to taste and mix/whisk well.
- Add a thin layer of lemon curd on top of the base, add the mixed filling and place another layer on top. Repeat if you cut the base into three pieces. Whip the cream of your choice with vanilla sugar and frost the cake. Decorate as you wish.
Marita Eriksson | MyBlissKtchn
Tip
- If you bake a dairy-free cake, be sure to check that the lemon curd/lemon paste is also dairy-free. If you are using vegetable butter, be sure to check that it is gluten-free.
