Multivitamin Cake (gluten-free)

A few weeks ago, a colleague from work had her birthday and since I’ve realized that generally people aren’t as addicted to sugar as I am, I wanted to make something for her that wasn’t as sweet as my usual stuff. So I unearthed this recipe, which I hadn’t made in years. At first I thought I had written down the recipe wrong, because there was no flour in it, but then I realized: it’s just gluten-free! Added bonus, really, as there are some people at work who always miss out on cake because they’re allergic. I tweaked the recipe a little to add a little more “whomp” to it….and liked it so much that I made it again for my own birthday a few weeks later (I told you I celebrated twice because of…reasons). So if you’re looking for something not too sweet and gluten-free but still totally delicious – you’ve come to the right place.

You can decorate this however you want. You probably wouldn’t have realized the two cakes I made were the same until you cut them (which was mostly because I screwed up my piping on the first cake and had to, yes, improvise), so feel free to try whatever you want on that. The first cake I made wasn’t decorated at all around the sides, because I had to transport it to work and I like to that in a spring pan, so I concentrated on (and screwed up) the top. Since my birthday cake wasn’t going anywhere, though, I concentrated more on the sides. The original recipe calls for a layer of cream and some advocaat (which is basically spiked eggnog, just nastier) to be sprinkled over the top, but I hate that stuff, so I never do it. I could go for the eggnog version, though, if you make it around Christmas.

And another note: The cake recipe is supposed to be for a 28cm spring pan, but to be quite honest: I usually take 1.5 times the recipe if I use a large spring pan to give it a little more height. You don’t need to double the filling, though.

Multivitamin Cake (gluten-free)

For the cake:
200g almond meal
100g white sugar
100g chocolate chips
80g butter
5 eggs
1 tsp baking powder (make sure it’s gluten free if you want the recipe to stay gluten free)
1 tbsp rum (optional)

For the filling:
about 100-150g canned mandarins (one small can should suffice; don’t use fresh ones)
500g quark
100g sugar
200g whipped cream
2 p. (about 15g) vanilla sugar (alternatively: ½ tsp vanilla extract)

For the topping:
½ l multivitamin juice (if you can’t get any: take orange, passionfruit or mango juice)
100g whipped cream
1-2 ripe bananas
3 p. (about 45g) white clear glaze (for the Germans: Tortenguss; if you can’t get that, use 1 p. = 15g or 6 sheets of gelatin)
1-2 tsp lemon juice

1. Preheat your oven to 180°C.

2. Line the bottom of a spring pan with baking paper and lightly grease the sides.

3. Divide the egg whites from the yolks and whip the egg whites to stiff peaks, adding about 20g of sugar while you whip.

4. In a separate bowl, cream the butter and slowly add the egg yolks, sugar, baking powder, almond meal, chocolate chips and rum, beating the batter well after each addition.

5. Fold the egg whites into the batter.

6. Bake for about an hour or until a toothpick inserted in the middle comes out clean.

7. Let it cool completely before cutting it into two layers.

8. Whip the cream, adding the vanilla sugar as you go. Set aside. (If you use vanilla extract, don’t add it to the cream, add it in the next step to the quark.)

9. Mix the quark and sugar until it’s well combined. Fold in the whipped cream.

10. Drain the mandarins and dry them as best as possible using some paper towels. Then fold them into the quark mix.

Please use a cake ring for these next parts:

11. Spread the quark mix onto the bottom layer of the cake and put the second layer on top.

12. Cut the banana(s) into equally thick slices (about ½ cm) and sprinkle some lemon juice on top. Arrange them evenly on the top layer of the cake (leave about 1-2 cm space on the outer edge).

13. Put the juice in a pot and add the clear glaze. Bring to a boil, constantly stirring the mixture. (If you use gelatin: heat up the juice, but don’t let it come to a boil. Take it off the stove and add the gelatin. Stir until dissolved.)

14. Pour the juice on top of the bananas. (This is why it’s important to use a cake ring.)

15. Let the juice cool down a little, then put the cake into the fridge until the juice has thickened.

16. Decorate however you like!

♥ Nicole


Chocolate Raspberry Cake (a.k.a. the botched Kinderriegel Cake)

So last week…or the week before…no idea anymore…I celebrated my birthday for the second time (not that I’m still at an age where your birthday is something you look forward to) and I wanted to make one of my all-time favorite cakes: a Kinderriegel Gateau. You know Kinderriegel? Milk chocolate bars with a milk center? Heavenly. And the cake seriously tastes just like the bars. Love it.

But knowing me, you all know what comes next: Right. Didn’t work out the way I planned it, because for some reason, my chocolate cream curdled. Which it has never done before. Sometimes I really wish I knew more about how baking worked so I actually knew why this stuff keeps happening to me so I can avoid it in the future.

Anyway. So, I had to improvise (really, this blog should be called “A study in improvisation” or something). Fortunately, I still had some stuff at home to make a raspberry cake out of the chocolate cake and that one at least turned out rather yummy if I’m allowed to say so myself.

Raspberry Chocolate Cake (with a hint of Kinderriegel)

For the cake:
150g all-purpose flour
150g white sugar
150g butter
1 p. vanilla sugar (if you don’t have any, use ½ tsp vanilla extract)
100g melted chocolate (in this case: Kinderriegel if you have access to them)
6 eggs
2 tbsp. dutch cocoa
2 tbsp. baking powder

For the raspberry filling:
400g sour cream
500g quark
100ml whipped cream
100g white sugar
3p. vanilla sugar
3-4 cups of raspberries (fresh or frozen)
gelatin (6 to 8 sheets or 1 p. of gelatin powder)

For the decoration:
a few raspberries
about 100-140g of melted (milk) chocolate (5-7 Kinderriegel)

1. Beat the butter with an electric mixer until it’s light and fluffy. Slowly add half of the sugar, the vanilla sugar, melted chocolate and cocoa and mix well after each addition.

2. Add two whole eggs and four egg yolks.

3. Mix the flour and baking powder and add slowly.

4. Whip the egg whites to a stiff peak, slowly adding in the rest of the sugar, and fold into the batter.

5. Line a spring pan (28cm) with baking paper on the bottom and use some cooking spray or butter to grease the sides lightly. Pour in the batter.

6. Bake on 180°C for about 40 minutes or until a toothpick inserted into the middle comes out clean.

7. Let the cake cool for half an hour, then cut it into two layers.

8. Beat the cream to stiff peaks.

9. Put your raspberries through a food processor, leaving a few aside for decoration (I used frozen raspberries, so of course I had to thaw them first). I don’t mind eating raspberry seeds, so I didn’t do anything else, but if you don’t want the seeds in your cake or are looking for a smoother finish when frosting the cake, strain the raspberries through a sieve after puréeing them.

10. If you don’t have gelatin that works on cold liquids, warm up your raspberries (in a microwave or on the stove) and add the gelatin, stirring constantly until it’s completely incorporated. If your gelatin works on cold liquids, you can stir it in without having to warm up the raspberries.

11. Beat the quark and sour cream with an electric mixer, adding the sugar and vanilla sugar while beating.

12. Add the raspberries to the quark and beat until well incorporated.

13. Fold in the cream (if you had to warm up your raspberries, wait until the mix has cooled down a little).

14. Spread about 2/3 of the cream onto the bottom layer of the cake and put the second layer on top. Use the rest of the filling to frost the outside of the cake. If you feel like your filling isn’t firm enough to frost the cake immediately, put the cake into the fridge for an hour or two before you start frosting.

15. Put the cake into the fridge for a couple of hours so the filling and frosting can set properly.

16. Melt the chocolate, but let it cool down until it starts to thicken again before pouring it over the cake. Use an angled spatula to even it out if necessary.

17. Decorate with some raspberries or whatever else you like.

♥ Nicole