Late-Kakku (Gluten-Free Cake)
recipe

A delicious Late-Kakku perfect for birthday celebrations, featuring a gluten-free cake base, mascarpone-fruit filling, and a stunning marshmallow topping.
Preparation Time: 1 hour + cooling time
Serving Size: 20

Ingredients:

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

Instructions:

1. Prepare the Cake Base:
- Break the eggs into two identical drinking glasses. Pour the same amount of sugar into one glass.
- Pour the sugar into a mixing bowl and measure the same amount of gluten-free flour into the second glass.
- Whisk the eggs with the sugar until fluffy.
- Sift the flour into the egg mixture and gently fold in.
- Grease a cake pan and line the bottom with parchment paper, greasing the paper as well.
- Pour the batter into the pan, filling it about 2/3 full.
- Bake at 175°C (350°F) for about an hour or until the cake is cooked through (check with a toothpick).
2. Prepare the Filling:
- Soak the gelatin sheets in cold water.
- Whip together the mascarpone cheese, heavy cream, and fruit puree.
- Gently melt the gelatin sheets and mix them into the filling mixture.
3. Assemble the Cake:
- Cool the cake base and slice it in half.
- Spread the filling between the two layers and place the second cake layer on top.
- Decorate the cake with marshmallows using whipped cream and embellish with black fondant.
4. Serving:
- Allow the cake to set in the refrigerator before serving.

Nutritional Information (per serving):

- Energy: 350 kcal
- Protein: 6 g
- Carbohydrates: 45 g
- Fat: 18 g
- Fiber: 1 g

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