Late-Lammas Cake (Gluten-Free)
recipe

A delicious gluten-free cake perfect for celebrations, decorated with marshmallows and fondant. Made with a gluten-free base and filled with mascarpone, cream, and fruit puree.
Preparation Time: About 1 hour + cooling
Serving Size: Approximately 20

Ingredients:

- 8 eggs
- 2 dl sugar
- 2 dl gluten-free flour (e.g., Semper fine flour blend or Sunnuntai light gluten-free flour)
- 2 dl mascarpone cheese
- 2 dl heavy cream
- 1 dl fruit puree (e.g., apple or strawberry puree)
- 2 gelatin sheets
- Marshmallows for decoration
- Black fondant for decoration

Instructions:

1. Crack the eggs into two equal measuring cups. Pour sugar into one cup to match the volume of the eggs.
2. Place the sugar in a mixing bowl and measure the same amount of gluten-free flour into the other cup as there are eggs.
3. Combine the eggs with the sugar and whisk until fluffy.
4. Sift the gluten-free flour into the mixing bowl and gently fold it into the batter.
5. Grease a cake pan and cut a piece of parchment paper to fit the bottom, greasing the paper as well.
6. Dust the greased pan with breadcrumbs and pour the batter into it, filling it about 2/3 full.
7. Bake at 175°C (about 350°F) for approximately one hour, or until the cake is cooked through (check with a toothpick).
8. Allow the cake to cool before filling.
9. Prepare the filling by whipping the cream and mixing it with the mascarpone and fruit puree. Soak the gelatin sheets in water, then melt and add them to the filling.
10. Fill the cake and decorate with marshmallows and black fondant.
Nutritional Information (per serving, approximately 100g):
- Calories: 350 kcal
- Protein: 6 g
- Carbohydrates: 40 g
- Fat: 18 g
- Fiber: 1 g

Reviews: 3.03 (3720 reviews) ★★★★★ share