This month Glutenfreedas chefs prepare
two elaborate, divine gluten-free cakes perfect for that special
occasion. The foundation of both of these cakes lies in a
perfect, light chocolate cake known as Genoise (or a French
sponge cake). The actual preparation of this cake is not difficult
in and of itself, however this cake is not meant to be eaten
on its own, rather it is always served in conjunction with
frostings, fillings, and finishes ultimately ending up with
an elaborate and impressive dessert. One bite of these cakes
and you will think that you just took a bite out of a decadent
piece of French pastry.
|Techniques & Tips You Will
Learn in this Class
Understanding and embracing the challenge of
making these magnificent cakes!
Choosing the right GF flour
Making the Genoise
Making the Raspberry Bavarian Cake
Making the Chocolate Almond & Cherry Cream Cake
Understanding and embracing the challenge
of making these magnificent cakes:
The cakes we will be making in this months
on-line class are cakes fit for special occasions. They
are not a "mix-bake-and eat" cake. These cakes
require several component parts to create the finished cake.
The good news is that it is not necessary to prepare every
one of these component parts on the same day that you intend
to serve the cake. In fact, elaborate desserts such
as these cakes are best made in stages over a period of a
several days. Fillings such as ganache need time to
cool before they are the right consistency to spread.
Syrups can wait in a covered container in the refrigerator
until needed. And garnishes/finishing touches such as
toasted nuts, chocolate shavings, and the like will last for
a long time. Instead of looking at the experience of
making these cakes as a tedious obligation or task, be relaxed
and enjoy the act of creating a masterpiece! Baking
elaborate cakes should be an enjoyable pastime, not a painful
process. Ultimately, the end result is definitely worth
any effort that goes into it.
Choosing the Right GF Flour
Several years ago, our pantry and freezer
were full of assorted gf flours and binders rice (brown
& white) flour, rice bran, potato flour, tapioca flour/starch,
xanthan gum and guar gum, just to name a few! We spent a lot
of time trying to achieve the right combination of flours
to create a great substitution for regular "all-purpose"
flour. I must confess, our results were less than desirable.
One day we decided to try the flour used in The Gluten Free
Pantrys Country French Bread mix. The results
were perfect! Immediately we abandoned our efforts to
play food chemist and filled our canisters with the Gluten-Free
Pantrys Country French Bread mix flour. Many people
have said that they would prefer to mix their own because
it is too expensive to buy a mix. I believe the opposite
to be true. Instead of buying 4 bags of various flours
and binders, I only have to buy one and it even comes in a
5 lb. bag. This flour works great for nearly all baked
goods as well as for general cooking use (thickening gravies,
sauces, breading and more). These cakes fortunately
do not require a lot of flour however, we still had the best
success with The Gluten Free Pantrys Country French
bread flour mix.
Making the Genoise
For the cakes in this months on-line
cooking class we are going to prepare Chocolate Genoise.
This is a very light, chocolaty cake that is divided into
layers and then glazed, frosted and/or filled. You will
be amazed that this cake is gluten-free. It will be
quite obvious that this cake is a sponge cake when you remove
it from the oven and discover its almost weightless property.
Ingredients for Chocolate Genoise:
(Makes (1) 9-inch round layer)
- 1/3 cup gf flour*
- 1/3 cup cornstarch
- 1/4 cup Dutch process cocoa powder
- 3 large eggs, plus 3 large egg yolks
- 3/4 cup sugar
- Pinch of salt
*see notes above in choosing the right gf
Lets make the cake:
Keep in mind this cake requires several
steps. At first it may seem overwhelming, however if
you read through the directions you will discover that each
step is quite simple.
Step 1: Preheat oven to 350 degrees
and set an oven rack in the center of the oven. Butter
a 9" round cake pan or a 9" springform pan and line the bottom
with parchment paper.
2: On a sheet of parchment paper, sift together flour,
cornstarch and cocoa.
Step 3: In a metal mixing bowl, or
metal double boiler, whisk together eggs, egg yolks, sugar
and salt. Place the bowl over a pan of simmering water
and continue to whisk until the mixture registers 100 degrees
F with a candy thermometer.
4: Remove from simmering water and whip with an electric
mixer until mixture is cool and has increased in volume, about
Step 5: Sift dry ingredients into
egg mixture in 3 batches, gently folding each until blended.
Pour batter into the prepared pan and gently shake to even
Step 6: Bake for 30 minutes until
the center of the cake is firm to the touch.
Step 7: Slide a knife around the sides
of the pan and invert the cake onto a rack. Place another
rack on the cake and invert again so that the cake cools right
side up. Let cool. If you are making the cake
ahead, wrap in plastic wrap and refrigerate.
Now you are ready to proceed with either
the Raspberry Bavarian Cake or the Chocolate Almond &
Cherry Cream Cake. This class will take you through
both cakes step by step. First lets start with
the Raspberry Bavarian Cake.
1/4 cup sugar
1/3 cup water
1/4 cup Chambourd
- 1/2 cup heavy cream
- 4 ounces bittersweet chocolate (we used
Scharffen Berger chocolate), coarsely chopped
- 2 Tablespoons unsalted butter
- Raspberry Bavarian Filling:
- 2-10oz. packages of frozen raspberries
- 3/4 cup sugar
- 1/3 cup Chambourd
- 1-1/2 envelopes of unflavored gelatin
- 2 cups heavy cream
- 1 cup heavy cream
- 1-1/2 cups chocolate shavings
- 1 pint of fresh raspberries
Again, this requires several steps, none
of which are difficult
so relax and have fun with the
process. Note, the syrup can be prepared well
in advance cover until ready to use. The chocolate
shavings for the finishing can also be prepared well in advance.
Cover in an airtight container and store in a cool place until
Step 1: Make the syrup
Combine the sugar and water in a small saucepan.
Bring to a boil. Cool. Stir in the Chambourd.
Step 2: Make the chocolate filling
Bring the cream to a boil in a medium saucepan.
Remove from heat and add the chocolate. Let stand for
a couple of minutes. Whisk in the butter until smooth.
3: Make the Bavarian filling
Combine the raspberries and sugar in a saucepan.
Bring to a boil. Reduce heat and simmer for about 10
minutes or until the berries break apart. Strain through
a fine sieve to puree and separate the seeds. Let cool.
Combine the Chambourd and gelatin in a glass (heatproof) bowl.
Place the bowl over simmering water to turn the mixture to
liquid. Whisk the gelatin mixture into the cooled raspberry
Whip the cream and fold into the raspberry
Step 4: Assembling the cake
Slice the cake into 2 layers and place one
in the bottom of a 10-inch springform pan. Moisten the
first layer with half of the syrup. Whip cooled chocolate
filling to lighten and spread half over the cake in an even
layer. Pour on half of the raspberry Bavarian filling.
Repeat the remaining cake layer, syrup, chocolate filling
and Bavarian filling. Chill to set.
Step 5: Finishing
To unmold, run a small knife between the
cake and the springform pan. Lift of the springform
ring. Whip the cream and spread over the sides of the
cake. Press the chocolate shavings into the cream.
Arrange the raspberries on the top around the outer edge.
Voila! And there you have it.
Be prepared to get anything you want from anyone you serve
this to. It is truly that good!!!!
Now that weve mastered the 2 layer
cake, lets step it up a notch and move to a three layer
cake covered with an incredible chocolate shell
Almond & Cherry Cream Cake.
Almond & Cherry Cream Cake
- 1/3 cup water
- 1/3 cup sugar
- 1/4 cup kirsch
- 2 teaspoons vanilla
- 3 sticks unsalted butter, softened
- 1 cup chestnut spread
- 1/2 cup almond paste
- 2 Tablespoons kirsch
- For chocolate glaze:
- 1 cup whipping cream
- 8 ounces semisweet chocolate, chopped
Step 1: Make the syrup
Place water and sugar in a small saucepan
and bring to a boil over low heat. When cool, stir in
kirsch and vanilla.
Step 2: Make the Chestnut-Almond cream
Place butter in a large mixing bowl and
beat with an electric mixer until it is light. Add chestnut
and almond spreads and continue to beat until mixture is smooth
and light, about 5 minutes. Beat in kirsch a little
at a time, so that the buttercream does not separate.
Step 3: Make the chocolate glaze
Place the cream in a medium saucepan and
bring to a simmer over low heat. Remove from heat and
add chopped chocolate all at once, let stand for 5 minutes
then whisk smooth. Strain the chocolate into another
pan and let cool.
Step 4: Assemble the cake
With a sharp serrated knife, cut the cake
into 3 equal layers. It is very important to cut the
layers as even and equally as possible. Place the layer
that was the bottom of the cake on a springform base.
Carefully brush the top of the layer with the syrup to moisten.
Spread the top and sides with 1/4 of the cream. Place
the second layer of the cake on top of the first and brush
with syrup and then spread with 1/4 of the cream. Place
the final layer on top of the second; brush with syrup and
cover the top and sides of cake with 1/4 of the cream.
The entire cake should be covered with the cream. Chill
the cake in the refrigerator for 1 hour.
Step 5: Finishing
Leave the remaining cream at room temperature.
Place the chilled cake on a rack over a jellyroll or roasting
pan. The chocolate should be cooled but liquid enough
to pour over the cake. If it is too thick, place it
over a pan of simmering water for a minute of two, just long
enough to thin enough to pour, but not long enough to warm
the chocolate. Start in the center of the cake and pour
the chocolate on to the cake outward in larger and larger
circles, ending at the edge of the cake. Let the chocolate
run down the sides, covering the cake. Allow the cake
to sit for 5 minutes. To decorate: place the remaining
cream in a pastry bag with a decorative tip and pipe rosettes
around the top edge of the cake.