Lemon cream cake (gluten-free)

Today, I’m excited to share a new and healthier lemon cake recipe! The base is made entirely with gluten-free ingredients, making it a delicious option for all including ones who can’t handle gluten. The vibrant lemon flavor adds a refreshing and uplifting aroma to the cake, creating a truly enjoyable experience. You won’t feel weighed down by taking in too much rich food and overly sweet taste.

Ingredients

Base:

50 gr almond meal

40 gr oatmeal

3 egg

butter

sugar

lemon zest

2 tsp vanilla sugar or 3 drops of vanilla extract

20-30 gr black coffee

Lemon cream:

3 egg

1/2 lemon’s juice

lemon zest

60 grbutter

2 gelatin sheets.

Method

Making the cake base:

– Melt butter and let it cooler

– Mix almond meal and oatmeal together

– Grind the mixture until it becomes fine flour

– Beat eggs with sugar with a mixer until it turns light and fluffy.

– Gradually sprinkle the flour into the egg mixture and mix well using the fold method.

– Add in melt butter and lemon zest. Mix well until the mixture becomes even and fine.

– Preheat the oven at 170 oC about 5 minutes before baking

– Bake the cake for 20-25 minutes or until it is cooked. You can check by inserting a stick into the center, if it comes out dry, then it is done.

Making lemon cream:

– Soak gelatine sheets into cold water for about 5 minutes or until it becomes soft. Squeeze out water from the soft gelatine.

– Combine egg, sugar and lemon juice. Mix well.

– Cook under medium heat until it becomes a bit thick.

– Turn off the heat and add in butter, the soft gelatine and lemon zest. Mix well.

– Pour the cream onto the cake base. Make sure it evenly covers the cake base.

– Keep the cake in the fridge for about 2 hours. The cake will look smooth but firm when we cut it.

Decoration:

It is your own creative ideas to decorate the cake.

You can decorate it with a strawberry and leaves created from lime peels like in the first picture. You can also decorate it with a lemon crafted from a piece of the cake base, dyed in caramel sauce.