Gluten Free Layered De-Stress Blueberry Cake
Often find yourself reaching for the cake when you're super-duper stressed out? This recipe is for you! Featuring a chocolate cake base, creamy blueberry middle with added Adaptogenic De-Stress and a decadent white chocolate ganache topping, make your stress-eating habit less destructive and more constructive! Anyone keen for a slice?
Gluten Free Layered Blueberry Cake
Ingredients
Chocolate Cake Layer
60 g caster sugar
2 eggs, yolks and whites separated
1 tsp natural vanilla extract
40 g rice flour
20 g arrowroot flour
20 g cocoa powder
1 pinch salt
Blueberry Layer
300 g white chocolate, broken into pieces (see Tips)
500 g pouring (whipping) cream
80 g salted butter
1 cup blueberries
1 tbsp. Adaptogenic De-Stress
White Chocolate Layer
3 tbsp water
1 ½ tsp gelatine powder
150 g white chocolate, broken into pieces
150 g pouring (whipping) cream
Method
Chocolate Cake Layer
- Preheat oven to 180°C. Line a springform cake tin (24 cm) with baking paper and set aside.
- Add egg whites to a large bowl. Whisk with an electric whisk, slowly adding sugar one tablespoon at a time until stiff peaks form.
- Add egg yolks and vanilla and mix on low speed for 10 seconds.
- Add rice flour, arrowroot flour, cocoa powder and salt and mix until just combined.
- Spread batter evenly into prepared tin and bake for 8-10 minutes (180°C) or until a wooden skewer inserted into the centre of the cake comes out clean. Set aside to cool completely.
Blueberry Layer
- In a food processor, process blueberries and Adaptogenic De-Stress together to create a blueberry puree.
- Place 400 g of the cream into a large bowl and whip until lightly whipped (do not overwhip).
- In a saucepan, add butter, remaining 100ml cream and heat 2 minutes at low temperature until warmed.
- Add white chocolate and stir until melted.
- Transfer the blueberry and chocolate mixtures into the bowl of cream and stir gently, until just combined, taking care not to over mix.
- Pour mixture over cake base and spread evenly. Place into refrigerator to set (approx. 1-2 hours or until firm).
White Chocolate Layer
- Place water into a small bowl and sprinkle gelatine over it. Set aside to bloom.
- Place 100 g of the cream into a large bowl and whip until lightly whipped (do not overwhip).
- Place remaining 50 g cream into a small saucepan and heat 2 minutes at low temperature until warmed.
- Add white chocolate and stir until melted. Add reserved gelatine, melt and stir in until smooth. Set aside to cool for 5 minutes.
- Transfer cooled mixture into bowl with reserved whipped cream and stir gently, until just combined. Pour over set blueberry layer. Place back into refrigerator for a minimum of 2 hours or preferably overnight to set.
Run a sharp knife around the edge of cake tin to release cake, then carefully transfer onto a serving plate. Dust with cocoa powder just before slicing and serving.
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