|Recipe from: dailydelicious|
Image Credit: dailydelicious
Allergen Free Boston Cream Cake
“So, my idea is to make allergen free cake that looks the same as the normal one, but I have to accept one simple fact that "it can't taste exactly the same".” dailydelicious
20 g Cornstarch
45 g Rice flour
50 g Sugar
9 g Cocoa powder
½ teaspoon Baking powder
¼ teaspoon Salt
30 g Vegetable oil
½ tsp Vanilla extract
100 g Soy milk
2 Egg yolks
40 g Sugar
15 g Corn starch
150 g Coconut milk
50 g Simple syrup
100 g Dark chocolate (70%)
75 ml Water
30 g Sugar
2 g Gelatin
Preheat the oven to 180°C
Line 23x23cm pan with baking paper.
Sift flour, cornstarch, baking powder, salt and cocoa powder together.
Mix soy milk, vanilla, and vegetable oil together.
Pour the flour mixture into the bowl and whisk to combine.
Pour into the pan and bake for 12-14 minutes or until the cake spring back when press lightly
(Don't overcook it, or they will break).
Cool on a wire rack.
Make the coconut custard:
Put egg yolks and sugar in a bowl, whisk to combine, sift the cornstarch into the bowl, whisk to
Warm coconut milk and water until hot, slowly pour over the yolk mixture, whisk all the time.
Strain through a sieve into a saucepan.
Place the pan over low heat and heat until boil for 1-2 minutes; whisk all the time, the mixture
will be thick.
Let it cool.
Cut the cake into 8 rounds (7cm/each).
Place in the ring mold and sprinkle with syrup.
Pipe the custard over the cake, place another round of cake over sprinkle with syrup, repeat the
process again, you will need 4 layers per cake.
Press until the cake stick together.
Refrigerate until required.
Make the ganache:
Bloom the gelatin in cold water.
Put the sugar and water in a saucepan over low heat and stir until the sugar dissolved.
Raise the heat slightly and bring to the boil.
Stir in the chocolate until just melted and remove from the heat.
Put the gelatin and stir to combine.
Wait until thicken a bit, pour it over the cake and serve.
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