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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
Ingredients:
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
Coconut custard:
2 Egg yolks
40 g Sugar
15 g Corn
starch
150 g Coconut
milk
50ml Water
Syrup:
50 g Simple
syrup
Ganache:
100 g Dark
chocolate (70%)
75 ml Water
30 g Sugar
2 g Gelatin
Preparation:
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
combine.
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.
Assemble:
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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