She can't eat my treats.
She can't eat my sweets.
I have a friend. She has a problem.
Thankfully, I found a solution.
Strawberries and Cream Cake
doubled and adapted to be gluten free from She Simmers
For the sponge cake:
6 large eggs, room temperature
a few splashes of lemon juice
1 cup sugar
1.5 cups Arrowhead Mills Gluten Free baking mix
3 Tbsp. Cornstarch
2 tsp. Baking Powder
6 Tbsp. Melted Butter
1/2 tsp. Salt
Preheat the oven to 350F. Line 2 9-in spring form pans with a piece of parchment, cut into a circle to fit the bottom of the pan. Grease the bottom of the pan very well, but do not grease the sides.
With a stand mixer, beat the egg whites on high speed until foamy. Once foamy, gradually add the sugar a couple tablespoons at a time until you get a stiff meringue. Do not over beat.
In a medium sized bowl, sift together the gluten free baking mix, baking powder, and cornstarch.
In a large bowl, whip together egg yolks, lemon juice and salt until foamy. Fold in meringue. Alternate sifting in the flour 1/4 cup at a time and pouring in the melted butter 1 Tbsp. at a time.
Divide the batter among the two spring form pans and bake for 25-30 minutes, or until the top of the cake springs back when pressed with a finger. To prevent the cake from sinking after baking, upon removal from the oven drop the cake pans from knee height. Loosen the cake from the pan around the edges with a butter knife, and let it cool completely inside of the pan.
For the Cream:
2 lbs. fresh strawberries
4 oz. mascarpone cheese, softened
1 tsp. vanilla extract
1 Cup heavy whipping cream, well chilled
1/2 Cup sugar
Rinse the strawberries. Keep 6-9 strawberries whole, preferably around the same height for your pillars. Keep another 8 strawberries whole as decorations for the top. Hull the remaining strawberries and cut them into 1/4 inch pieces.
Whip the Cheese, sugar, and vanilla extract until creamy and lump-free. Slowly add the the heavy whipping cream and whip the mixture until it reaches the stiff peaks stage. Fold in diced strawberries. Chill.
For the pillars, remove the tops of the strawberries, and slice in half. Arrange strawberries around the edge of the bottom layer cake, cut side pressed against the side of the pan. Fill the center with the strawberry cream filling. Top with the second layer of cake, pressing lightly to evenly distribute the cream.
For the topping:
3/4 Cup heavy whipping cream
3 Tbsp. granulated sugar
1 tsp. vanilla extract
Combine cream, sugar, and vanilla in a mixing bowl and whip until stiff peaks are achieved. Pipe onto cake. Arrange whole strawberries around the cake.
As this being my first time baking a gluten free dessert, I'm very proud to get this success. I'm not the only one who was glad to get this result. My friend, no longer has a problem, and now she can eat all the dessert she wants!
Happy birthday Sierra!