This cake has long been a family favorite, both for its good taste and because it’s no-fail! Use a plain tube pan, not a pan with a non stick coating.
Gluten-Free Filbert Cake
Recipe By Estee Kafra
- Cooking and Prep: 1 h 15 m
- Serves: 12
-
Contains:
Ingredients (15)
Cake
Chocolate Cream
Start Cooking
Prepare the Cake
-
Preheat oven to 350 degrees Fahrenheit.
-
In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites until soft peaks form. Add the sugar in a thin slow stream and beat until stiff peaks form.
-
In a second bowl, beat the yolks and add the oil and the dissolved coffee. Mix all remaining ingredients together in a third bowl. Alternate adding the wet and dry mixtures into the whites, using the folding motion to incorporate.
-
Pour into a tube pan, or an unlined aluminum pan, and bake for 50–55 minutes. When done, turn upside down on the legs of the pan or the neck of a glass bottle to cool.
Note:
You can freeze in the pan, and then use a sharp knife to loosen the cake from the pan. If desired, spread chocolate cream (see below) while still frozen.
For the Chocolate Cream
-
Place water and sugar in a double boiler and cook until sugar dissolves. Add the chocolate, cocoa powder, and vanilla sugar. Let the chocolate melt and mix well.
-
Add egg yolks, mixing constantly until they are incorporated. Finally, add margarine.
-
When the mixture is smooth, pour into a container and let it sit uncovered until it has completely cooled. Refrigerate or freeze until use.
AdBlock
AdBlock Plus
AdGuard AdBlocker
uBlock Origin
