Caramel apple trifle (gluten free)

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For 5 glasses

1. layer: 150 g gluten free cookies

2. layer: 250 ml sweet cream, 100 g mascarpone, 3 tablespoons of sugar

Mix sweet cream with sugar. Add mascarpone and mix well.

3. layer: apples: 300-400 g apples, 2 tablespoons of cinnamon, 2 tablespoons of coconut sugar, lemon juice and 2 tablespoons of butter; caramel sauce: 150 g sugar, 3 tablespoons of butter, 50 ml sweet cream

Melt butter in a medium pan. Add chopped apples, lemon juice, cinnamon and coconut sugar and cook for about 15-20 minutes and then allow to cool for 30 minutes.

For caramel sauce add sugar in the medium saucepan. Heat sugar on medium-high and wait until it melts (5 minutes). Remove caramel from heat and add butter. Whisk until melted and combined. Mixture might bubble a bit. Add sweet cream and mix until incorporated. Then cool caramel to room temperature.

Build the trifles. Put crushed cookies on the bottom of the glass. For second layer add sweet cream and mascarpone. For third layer add apples and drizzle caramel over them. Repeat layers 2-3 times.

At the end you can decorate glasses with sweet cream (or sweet cream with mascarpone) and caramel sauce.

Put it into the refrigerator for 2 hours.

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Brownie cake (gluten free)

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Ingredients:

  • 250 g dark chocolate
  • 125 g butter
  • 5 eggs
  • 150 g sugar

First melt chocolate with butter in a heatproof bowl over a pan of hot water. Beat egg whites with half of sugar. In the second bowl mix egg yolks with other half of sugar and then slowly add melted chocolate. At the end gently mixes together egg yolks mixture with egg whites.

Bake in round baking sheet for 30 min at 180 degrees.

You can decorate brownies with sweet cream, sour cherries and sour cherries sauce.

Chocolate mousse and orange cream (gluten free)

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Ingredients for chocolate mousse:
• 150 g chocolate
• 15 g butter
• 3 eggs
• 2 tablespoons of milk
• 1 tablespoon of sugar

First melt chocolate with butter in a heatproof bowl over a pan of hot water. Add warm milk and mix until mixture is smooth. Slowly add the egg yolks and mix well. In another bowl mix eggs whites and gradually add sugar. At the end stir eggs whites into the chocolate mixture.

Divide mixture among 6 glasses and put it into the refrigerator for 2 h.

Ingredients for orange cream:
• One gluten free vanilla pudding mix (37g)
• 300g orange juice
• 50ml water
• 3 tablespoons of sugar
• 5g gelatin powder
• 200ml sweet cream

In first bowl mix the orange juice with water and sugar. In the second bowl mix vanilla pudding with 5 tablespoons of liquid form the first bowl. Boil the liquid from the first bowl and then add pudding mixture. Cook for about 5min, like a pudding. Then put pudding on the plate and cover it with plastic foil. Put it in the refrigerator for 30min.

Spread sweet cream and mix it into the pudding.

Mix gelatin powder with 2 tablespoons of water and when it swells (after 5min) dissolve it (be careful that it does not boil). Then mix it into the mixture of sweet cream and pudding.

Put that cream on chocolate mousse and put it into the refrigerator for 1 h.

At the end you can decorate it with sweet cream and orange peel.

Vanilla panna cotta with sour cherries (gluten free)

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For 6 glasses

Ingredients for vanilla panna cotta:
• 400 ml sweet cream
• 35 g sugar
• 3 gelatin sheets
• ½ seeds from bourbon vanilla beans

Boil sweet cream with sugar and seeds from bourbon vanilla beans. Put gelatin sheets for 10 min into cold water. When sweet cream is cooked remove pan from the heat and add stir in gelatin (just gelatin sheets, without water). Divide mixture among 6 glasses and put it into the refrigerator for 2-3h.

Ingredients for sour cherry sauce:
• 400 g sour cherries
• 10 tablespoons of water
• 4 tablespoons of brown sugar
• 1 tablespoon of food starch (I used Dr.Oetker gluten free gustin)

Cook sour cherries (for about 5-10 min) with water and sugar. Add food starch, mix well and cook for another 5 min. Put that mixture over the panna cotta and put it into the refrigerator for 1-2h.

At the end you can decorate it with whipped cream and chocolate.

Sour cherry chocolate cake (gluten free)

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Ingredients for dough:
• 6 eggs
• 6 tablespoons of gluten free flour (Schar mix C)
• 6tablespoons of brown sugar
• 1 teaspoon of vanilla sugar
• 6 tablespoons of water
• 3 tablespoons of oil
• 1/2 baking powder
• 4 tablespoons of cocoa powder

First mix egg whites with sugar. In the other bowl mix (until you get compact mixture) egg yolks, water, oil and vanilla sugar. While mixing slowly add flour, baking powder and cacao powder. At the end add egg whites into that mixture and mix very gently. Pour the mixture in the baking sheet and bake it for about 30-40 min at 180 degrees.

Ingredients for cream:
• 300 ml sweet cream
• 250 g sour cherries

Mix together whipped sweet cream and sour cherries. Spread the cream on one half of the cake and place the second half of on it.

For decoration:
• 200 g chocolate
• 100 ml sweet cream
• Sour cherries, whipped sweet cream and chocolate

Melt chocolate in a heatproof bowl over a pan of hot water and add hot sweet cream. Mix it together, until you get smooth cream. Pour it over the cake and put it into the refrigerator for 1h.At the end you can decorate cake with sweet cream, chocolate and sour cherries.

Ogrange chocolate cake (gluten free)

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Ingredients for dough:

  • 3 eggs
  • 3 tablespoons of gluten free flour (Schar mix C)
  • 3 tablespoons of sugar
  • 3 tablespoons of water
  • 1,5 tablespoons of oil
  • 1/2 tablespoon of vanilla sugar
  • 1/2 baking powder
  • 2 tablespoons of cacao powder
  • Orange juice or milk

First mix egg whites with sugar. In the other bowl mix (until you get compact mixture) egg yolks, water, oil, vanilla sugar. While mixing slowly add flour, baking powder and cacao powder. At the end add egg whites into that mixture and mix very gently. Pour the mixture in the round cake pan (d=160 mm) and bake it for about 30 min on 180 degrees.

Chilled cake pour with an orange juice or milk (1/2 glass of juice).

Ingredients for orange cream:

  • One gluten free vanilla pudding mix (37g)
  • 300g orange juice
  • 50ml water
  • 3 tablespoons of sugar
  • 5g gelatin powder
  • 200ml sweet cream

In first bowl mix the orange juice with water and sugar. In the second bowl mix vanilla pudding with 5 tablespoons of liquid form the first bowl. Boil the liquid from the first bowl and then add pudding mixture. Cook for about 5min, like a pudding. Then put pudding on the plate and cover it with plastic foil. Put it in the refrigerator for 30min.

Spread sweet cream and mix it into the pudding.

Mix gelatin powder with 2 tablespoons of water and when it swells (after 5min) dissolve it (be careful that it does not boil). Then mix it into the mixture of sweet cream and pudding.

Spread the cream on the cake and put it into the refrigerator for about 2 hours.

Ingredients for decoration:

  • 150g dark chocolate
  • 100ml sweet cream
  • Orange

Melt chocolate into hot sweet cream and pour it over the cake. Put it into the refrigerator for about 2h and then serve the cake with a piece of orange.

Chocolate coconut roulade (gluten free)

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Ingredients for dough:
• 6 eggs
• 6 tablespoons of gluten free flour (Schar mix C)
• 6 tablespoons of sugar (brown or coconut, I used sugar from: https://www.malinca.si/)
• 6 tablespoons of water
• 3 tablespoons of oil
• 1/2 baking powder

Ingredients for coconut cream:
• 400 g mascarpone
• 100 g sweet cream
• 100 g coconut flour
• 3-5 tablespoons of sugar

Dark chocolate ganache:
• 200 g dark chocolate
• 100 g sweet cream

For decoration:
• Dark chocolate
• Coconut

First mix egg whites with sugar. In the other bowl mix (until you get compact mixture) egg yolks, water, oil and vanilla sugar. While mixing slowly add flour, baking powder and cacao powder. At the end add egg whites into that mixture and mix very gently. Pour the mixture in the baking sheet and bake it for about 10-15 min at 180 degrees. When the dough is baked roll it into the baking sheet and wait for 30 minutes.

For chocolate ganache melt chocolate in hot sweet cream. Wisk slowly until the mixture is smooth and well combined. Cool for about 10-15 minutes and then spread it over the dough.

Mix sweet cream. Add mascarpone, coconut flour, sugar and mix well. Spread that mixture over the chocolate ganache.

Roll roulade and decorate it with melted chocolate and coconut. Put it into the refrigerator for 1-2 h.

Chocolate cake with coconut cream (gluten free)

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Ingredients for cake:
• 250 g dark chocolate
• 125 g butter
• 5 eggs
• 150 g sugar (brown or coconut, I used  sugar from: https://www.malinca.si/)

Ingredients for coconut cream:
• 350 ml milk
• 2 egg yolks
• 50 g sugar (brown or coconut, https://www.malinca.si/)
• 20 g corn starch
• Seeds half vanilla or Bourbon vanilla sugar
• 100 g coconut ( I used coconut from: https://www.malinca.si/)
• Coconut for decoration (https://www.malinca.si/)

First melt chocolate with butter in a heatproof bowl over a pan of hot water. Mix egg whites with 75 g of sugar. In second bowl mix egg yolks wit another 75 g of sugar. When the mixture is compact and glossy slowly add melted chocolate with butter. At the end gently mix in whipped egg whites. Bake for 30 min at 180 degrees.

For coconut cream boil 200 ml of milk with the vanilla seeds. Egg yolks, sugar, corn starch and the rest of the milk mix well and then pour it into hot milk. Mix over low heat until thickened. Then mix in coconut and leave to cool.

Spread coconut cream over the chilled cake and decorate it with coconut.

Chocolate mousse cake (gluten free)

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Ingredients for dough:
• 6 eggs
• 6 tablespoons of gluten free flour (I used Schar mix C)
• 6 tablespoons of brown sugar
• 1teaspoon of vanilla sugar
• 6 tablespoons of water
• 3 tablespoons of oil
• 1/2 baking powder
• 4 tablespoons of cocoa powder

Ingredients for dark chocolate mousse:
• 150 g dark chocolate
• 15 g butter
• 3 eggs
• 2 tablespoons of milk
• 1 tablespoon of sugar

Ingredients for chocolate glaze:
• 150 g dark chocolate
• 100 ml sweet cream

Ingredients for decoration:
• Chocolate pieces
• Whipped sweet cream

First mix egg whites with sugar. In the other bowl mix (until you get compact mixture) egg yolks, water, oil and vanilla sugar. While mixing slowly add flour, baking powder and cacao powder. At the end add egg whites into that mixture and mix very gently. Pour the mixture in the baking sheet and bake it for about 30-40 min at 180 degrees.

For chocolate mousse first melt chocolate with butter in a heatproof bowl over a pan of hot water. Add warm milk and mix until mixture is smooth. Slowly add the egg yolks and mix well. In another bowl mix eggs whites and gradually add sugar. At the end stir eggs whites into the chocolate mixture.

Chilled cake cut on half and spread with chocolate mousse. Put it into the refrigerator for 2h.

For the glaze put chocolate into the hot sweet cream and stir until the chocolate melts and the mixture is completely smooth.

Pour cake with the chocolate glaze and put it into the refrigerator for another 1h.

At the end you can decorate cake with chocolate pieces and serve with whipped sweet cream.

Sacher cake (gluten free and with coconut sugar)

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Ingredients:

  • 8 tablespoons of apricot jam

Ingredients for glaze:

  • 150 g dark chocolate
  • 100 ml sweet cream

First whip egg whites with a pinch of salt. In a second bowl mix together oil and coconut sugar. Then slowly add egg yolks, water and mix well. At the end add flour with baking and cacao powder. When the mixture is smooth and compact add whipped egg whites and stir very gently. Pour that mixture into the round cake pan. Bake it for 30 minutes at 180 degrees.

Cook apricot jam for about 5 minutes (be careful it shouldn’t boil).

Chilled cake cut on half and spread with apricot jam. Spread the top of the cake with jam and pour with glaze. For the glaze put chocolate into the hot sweet cream and stir until the chocolate melts and the mixture is completely smooth.

Put it into the refrigerator for 2h. After that you can decorate it with chocolate pieces and serve with sweet cream or ice cream.