Gluten-Free Layered

Gluten-Free Layered Cake with Whipped Cream Cheese
Frosting & Blueberry Granola Crumb Middle

So, this is pretty much the same gluten-free recipe I used in the coffee cakes that I’ve been baking (baking one right now with a Cheerios crumb topping, maybe not totally GF), it’s just baked in layers and frosted.

The recipe follows the tempting images…

Gluten-Free Layered Cake with Whipped Cream Cheese Frosting & Blueberry Granola Crumb Middle

Yield = 2, 6″ cake layers

Butter Cake
Ingredients

Dry
1 C Gf flour mix – used Bob’s Red Mill
½ C potato starch
2 T almond flour
1 t baking powder
pinch of salt

Creaming
1 stick unsalted butter (1/2 cup)
½ C + 2 T sugar

Wet
1 ½ t vanilla
2 eggs
2 T plain yogurt
3 T milk

Process:  add the dry ingredients to a medium sized bowl and mix well, set aside; cream the butter and sugar for 7-10 minutes to get it light and fluffy; add the vanilla continue to mix; add the eggs one at a time and mix well; add the yogurt and milk and continue to mix; add the dry ingredients and mix on low until well combined but careful not to over mix; add to prepared pans; bake for 25 minutes in preheated oven set at 325F.  Watche the cake carefully, overbaking it will cause dryness.

Whipped Cream Cheese Frosting
Ingredients:  1/2 C whipped cream, 3 T cream cheese, 3T butter, 1/2 t vanilla, 1 C (or less) confectioner’s sugar
Process:  beat the cream cheese, butter, sugar and vanilla together; fold in the whipped cream; set aside about 1/2 cup of this mixture for the blueberries to be folded in to.

Granola Crumble
Ingredients:  3T cold butter, 3 T sugar, 2T gf flour, 3/4 C homemade granola (Recipe here.)
Process:  put all ingredients in a food processor and pulse until crumbly.

1 cup of blueberries treated with 1 T sugar, 1 T lemon juice then folded into 1/2 C of the creamed cheese frosting. About 1/4 cup of blueberries for decorating.

Assemble
Fold the blueberries into the 1/2 cup of frosting; after cake layers are cooled and removed from pans, add this mixture to the top of one layer; add the granola crumble on top of this; place remaining layer on top and frost the entire cake with the remaining frosting.  Serve and enjoy!

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Embracing Error

No-Bake Raspberry Cream Cheese Cake (Mousse) with a Pecan Crust

No-Bake Cheesecake

I’ve often heard food used as metaphors for life well, this recent baking experience literally allowed me to embrace and enjoy eating, my errors!  Yum!

The ingredients in this cake or mousse are sooooo what my sweet dream desserts are made of!  (Yes, when I dream, I dream of food!)

It started as a trip to the local produce market on Thursday – big produce delivery day!

Organic raspberries on sale – Yay!!!

I located a bunch of different recipes that incorporated raspberries and combined a couple to create this recipe for a Greek yogurt-infused, no-bake raspberry cheesecake.  And since I never liked graham cracker crusts — I will often make my cheesecakes with no crust — I discovered a way to make a hearty, nut-flavored crust using finely ground pecans.

I intended to make a cake however the creamy consistency could easily categorize the result as a mousse or perhaps a smoother and creamier, cheesecake.

No-Bake Cheesecake

No-Bake Cheesecake

I made this recipe work in a number of ways:  many of my raspberries were unusable explaining the low price but upon my inspection I managed to find just the right amount for this cake; the pecan crust recipe needed sugar and I happened to taste it before it was completed allowing me to make the needed adjustments.

These trials and errors enriched this baking experience enhancing both my flexibility and self-compassion.  And of course, it produced a delicious cake!

Here’s the recipe and more enticing images.

No-Bake Cheesecake

No-Bake Raspberry Cream Cheese Cake (Mousse) with a Pecan Crust

Filling

Ingredients
2 8-ounce packages of good quality cream cheese, softened
1 C plain Greek yogurt
½ C + 2T Confectioners’ sugar
2 t vanilla
2 t lemon juice

Freshly whipped cream

Process:  add all ingredients except the whipped cream to a large bowl and mix very well; fold in the whipped cream; chill.

Crust

Ingredients
1 C pecans, finely ground
1 C all-purpose flour
4 T butter
1 T sugar

Process:  add all ingredients to a food processor and blend well; press the mixture into a spring-form pan that is wrapped in foil; bake for 20 minutes; allow to cool.

Making freshly whipped cream:  combine 8 ounces of cold cream, 1 tablespoon of confectioners’ sugar, 1 teaspoon of vanilla, and 1 teaspoon of cream of tarter and whip until stiff.

Assembling the Cake
Place rinsed and dried raspberries on top of the baked and cooled pecan crust; pour the cream cheese filling over the raspberries; chill for 2-3 hours; and serve.

No-Bake Cheesecake No-Bake Cheesecake