This Gluten free layered cake is soft, delicious and so incredibly tasty, served with a fresh and creamy filling and fruit on top!
Thanks to my dear friend Rosa Maria for this recipe! The gluten free laered cake is a simple dessert, very easy to make and with no added butter nor oil, nevertheless it’s soft and airy thanks to some little tricks. Its lightness makes it, therefore, the ideal dessert to use for a layered, as in this case!
You will need:
For the cake
- 200g of gluten free all purpose flour
- 3 eggs
- 150g of sugar
- 12g of baking powder
- The zest of one lemon
- The juice of one lemon
For the filling
- 160g ofcream cheese
- 200ml of whipping cream
- 1-2 tbsp of powderedsugar
- A tsp of vanilla extract
For the syrup
- 1 part of limoncello liquer
- 2 parts of water
Let’s bake the base for our gluten free layered cake
Briefly mix the egg yolks with the sugar, then add the lemon peel and its juice. Also incorporate the sifted flour together with the baking powder.
Beat the egg whites until stiff and gently incorporate them with movements from bottom to top. Transfer the mixture into a square baking pan for brownies (or round with a diameter of 22cm). Bake in a preheated oven at 160 degrees for about 30 minutes.
Let’s make the filling!
Whip the cream with cream cheese, sugar and vanilla until the mixture is frothy and firm. Refrigerate until ready to decorate your cake.
When the cake is coolo, cut it into two layers and wet them thoroughly with the limoncello syrup. Spread half of the filling over the bottom layer of the cake and spread some chopped pistachios or chocolate chips. Gently punt the second layer on top and decorate it with the remaining cream. Decorate with your favorite fresh or dried fruit.