With this gluten-free, lactose-free and sugar-free almond cake and custard, you no longer have to worry about preparing a suitable dessert for all your diners for your celebrations or birthdays, because this easy ground almond cake has it all to succeed, be intolerant of anything. In addition, it is filled with a delicious homemade pastry cream that has nothing to envy to those of the pastry shops, so go ahead and get to work!
Contents
Ingredients to make Almond cake and pastry cream- Gluten-free, lactose-free and sugar-free:
- 225 grams of ground almonds
- 200 grams of sugar or equivalent sweetener in the same amount (erythritol in my case)
- 4 units of XL eggs
- 1 tablespoon of cornstarch (fine cornmeal) heaped or two normal (I did it a little by eye, but more or less that amount)
- 1 envelope of Potax yeast (it is gasifying)
- For the pastry cream:
- 500 milliliters of soy drink (or milk)
- 4 units of egg yolks
- 1 unit of vanilla pod
- 120 grams of sugar or equivalent sweetener in the same amount (erythritol in my case)
- 40 grams of cornstarch
- 1 bag of filleted or laminated almonds to decorate
How to make Almond and pastry cream cake- Gluten free, lactose free and sugar free
- We start by preparing the easy ground almond cake. To do this, we separate the yolks and whites of the eggs and beat the yolks together with the sugar.
- In another bowl, mix the almonds, cornstarch and yeastand add, sifting little by little, to the previous mixture.
- Mix and work the doughlittle by little.
- At this point we will have a cake dough with dense gluten-free almond flour, even hard, like marzipan.
- Beat the egg whiteswith a pinch of salt until stiff.
- We are adding the whites little by little. First I recommend you add about a quarter quantity or something more, which you are going to have to mix without worrying about the whites going down. The goal now is to soften the dough.
- It takes a bit of work but it can be done. We are adding more clear little by little. And when we see that the dough is more manageable, we incorporate the rest of the whites in the usual way: carefully and with enveloping movements so as not to lose the air that is inside them.
- These, together with the cornstarch and the raising agent, are what will make the difference between the gluten-free almond cake being dense, like a Santiago cake, or spongy like a sponge cake. We look for the second option.
- When we have a soft and homogeneous dough, we pour it into a previously greased mold and we put the almond cake without flour or sugar in the oven already hot at 180 ºC up and down for about 35 minutes.
- To check that the cake is at its point, click with a toothpick in the center. Once ready, we will take it out, unmoldit when it cools down a bit and let it finish cooling on a wire rack.
- While the cake is baking, prepare the pastry cream.
- You can see how to prepare it in the recipe for the puff pastry tart with cream and berries that I prepared a while ago.
- When it is ready, we transfer it to a bowl, cover it with plastic wrap and let it cool completely.
- When the cake and the cream have cooled completely, we will proceed to assemble the cake.
- To do this, we cut the cake into two plates (if the surface of the cake has become somewhat pointed, we will also cut a bit of it to flatten it). We place one of the plates on a base and spread it generously withpastry cream.
- Next, we place the other sheet on top and spread cream on both the surface and the edgesof the cake.
- Finally, we decorate thealmond cake and pastry cream with the sliced almonds. These are easily placed by sticking to the cream.
- We can put some whole almonds on the surface as a final touch. Once the almond cake with pastry cream is ready, we put it in the fridge until serving time.
- I can only suggest that you do not stop trying thisalmond cake with pastry cream because it was really delicious. Seriously, a treat! Not a bit left over
