Gluten-Free Marquis (Peaches ‘n’ Cream-Chocolate Cake)

Gluten-Free Peaches 'n' Cream Cake
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A classic peaches ‘n’ cream cake with a chocolate surprise.

1 chocolate genoise

Filling and Frosting

3 or 4 poached peaches

50 g confectioners’ sugar

2 cups heavy cream

¼ vanilla bean

Brushing Syrup

1/3 heavy syrup

2 T and 2 tsp kirsch

Drain the poached peaches, then peel and remove pits and slice.

Combine sugar and cream into the mixer bowl and chill, along with the wire whip, until cold. Cut the vanilla bean and scrape out seeds into the cream, then whip the cream mix, slowly at first, then increasing speed until the frosting holds stiff peaks.

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Cut the genoise into two layers, then brush the cut sides with the syrup. Fill with a thin layer of frosting and layer the sliced peaches in circles.

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Then put another thin layer of frosting over the peaches. Return the top layer.

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Then frost the cake, save about ½ cup for decorating, transfer that into a pastry bag and decorate.

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Refrigerate until ready to serve.

Poaching Fruit

Poaching Fruit
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If the fruit you want to work with is a little too firm or a little too tart, poaching it is a good way to remedy that.

You’ll need:

1 quart of water (for pears, substitute half of the water with dry white wine)

600 g granulated sugar

2 T lemon juice

1/2 vanilla bean

2 pounds fresh peaches, pears, apricots, pineapple or some other fruit

(optional) 2 T alcohol (rum, curacao, kirsch)

In a large pot, stir together the first 4 ingredients, bring to a simmer and dissolve the sugar.

If poaching peaches and apricots, just give them a good wash and scrub. For pears, peel and either leave them whole or cut them; peel, core and slice pineapple.

Add the fruit, then allow the syrup to come to a simmer again, reduce the heat to low and continue to simmer until the fruit can be easily pierced with a knife. Depending on the fruit, this can take up to a half hour, but use your judgement.

Turn off heat and allow the fruit to cool in the syrup.

 

 

 

Gluten-Free Delicieux (Grand Marnier-Chocolate Cake)

Gluten-Free Grand Marnier-Chocolate Cake
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Next up is a cake that kind of tastes like a bon-bon. Probably because it has a chocolate shell covering a rosy-hued buttercream flavored with the citrus liqueur, Grand Marnier, which is also echoed in the rich Grand Marnier ganache filling sandwiched in between the chocolate genoise layers.

You’ll need:

1 1/2 cups French buttercream

2 1/2 tsp Grand Marnier

Pink food coloring

One gluten-free chocolate genoise

2/3 cup Grand Marnier ganache

For the brushing syrup:

1/3 cup heavy syrup

2 T & 2 tsp Grand Marnier

Glaze:

250 g bittersweet chocolate

40 g clarified butter

While beating the French buttercream, add the Grand Marnier and then the food coloring to turn it pink.

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Slice the genoise in two layers and brush cut sides with the syrup, then fill with some of the buttercream and the ganache.

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Return the top, then frost the entire cake with the buttercream and allow the frosting to firm up in the refrigerator, at least for 1 hour. When ready to glaze it, place the cake over a wire rack.

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Prepare your work area for tempering chocolate: Set up a double-boiler, with the chocolate sitting in a stainless steel bowl, which is sitting over a pot of barely simmering water (be very careful not to let any steam or water to mix with the chocolate or it will seize up). Have a bowl of cold water next to the stove, along with your room temperature clarified butter.

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Next, melt the chocolate, then place that bowl in the cold water and stir the chocolate until the temperature drops to 80F-84F. Then immediately move the chocolate bowl back over to the hot water pot and allow it to come back up to 86F-91F. Immediately remove, then beat the clarified butter and stir that into the melted chocolate.

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Pour the glaze over the cake until it flows over the sides. Quickly smooth the top, pushing more of the excess over the sides, then evenly cover the entire surface.

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Before the glaze sets, you can put sprinkles around the edge. Otherwise, if you have leftover dyed buttercream, you could pipe some decorations around the edges.

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Grand Marnier Ganache

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You’ll need this as a filling for the next cake. And I happen to personally know that it turns an ordinary scoop of ice cream into something divine.

285 g bittersweet chocolate

¾ cup + 1 T heavy cream

2 T + 2 tsp Grand Marnier

Put the chocolate in a small stainless steel bowl.

Pour cream into a small, heavy saucepan and bring to a simmer, between 165F-185F. Then reduce heat and simmer for 2 minutes, stirring constantly.

Gradually pour cream into chocolate, whisking constantly. Continue to do this until the chocolate is completely melted and ganache is smooth. If all the chocolate isn’t melted, then dip the bottom of the bowl into a larger bowl filled with hot water.

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Stir in the Grand Marnier, then cool, stirring occasionally. Allow the ganache to thicken, then use before it sets. You can refrigerate this for up to 1 week. Before using, allow the ganache to come up to room temperature, then briefly warm the bottom of the bowl over a larger bowl filled with hot water. Beating vigorously until it is smooth and spreadable, but not runny.

Gluten-Free Chocolate Genoise

Gluten-Free Chocolate Genoise
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Chocolate cake is about the easiest cake to make gluten-free since the cocoa helps to absorb the liquid in the batter, thus, less prone to producing a dense, heavy cake.

You’ll need:

50 g rice flour, 50 g tapioca starch, 25 g sorghum flour, 10 g potato starch, 10 g corn starch, 1 tsp xanthan gum, ¾ tsp salt

8 eggs, separated

225 g superfine sugar

40 g unsweetened cocoa powder

30 g butter, barely melted

Preheat the oven to 375F. Prep two 8 or 9-inch cake pans (or molds) by brushing with melted butter and lining with butter parchment, then dusting with flour.

Reserve 50 g superfine sugar then combine the rest with 8 egg yolks in a mixer bowl. With the wire whip, beat together until the mix is light and thick, about 5 minutes.

In another bowl, whisk 8 egg whites until frothing. Take about ¼ cup of the egg whites and stir into the egg yolk mix.

Continue to whip the egg whites and add a pinch of cream of tartar while increasing speed until the whites form stiff peaks. Add the reserved sugar and continue to whip until incorporated.

Mix the flours, starches, gum, salt and cocoa together, then sift over the egg yolk mix.

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Add about 1/3 of the egg whites, then stir quickly to combine.

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Fold in the rest of the meringue, when that is incorporated, add the barely melted butter and carefully mix in.

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Scoop the batter into the prepared molds and bake until the cake is lightly browned, about 20 minutes.

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Remove the cake from the oven and allow to cool about 5 minutes. Then unmold it to a wire rack, and let it cool to room temperature.

Gluten-Free Fromage

Gluten-Free Fromage
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Cakes that are supposed to look like some other food have always baffled me. If I want to have cake, I want it to look like a cake, not like a waffle or a burger.

But since this recipe is meant to look like a wheel of French farmhouse cheese, I guess I have to reevaluate my food prejudices.

For this cake, you’ll need:

-One gluten-free genoise round

-2 cups praline buttercream

-25 g hazelnuts, finely chopped

For the brushing syrup:

-1/3 cup heavy syrup

-2 T and 2 tsp kirsch

For the decoration:

-30 g blanched almonds, roasted and chopped up in a food processor

-finely chopped pistachios or almonds tinted green

Slice the genoise into two layers, brush with brushing syrup and fill with buttercream, then sprinkle with the chopped hazelnuts.

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Next replace the top layer and frost with the rest of the buttercream. Then sprinkle with the roasted almonds.

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Refrigerate this, then before serving, make a series of parallel lines on top by pressing the edge of an icing spatula gently into the buttercream. In the perpendicular direction, make three pairs of lines. Then sprinkle the chopped pistachios to simulate the mold.

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Praline Buttercream

Gluten-Free Praline Buttercream
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For the next cake, we need to use the homemade praline to flavor the buttercream.

You’ll need 2 cups of the French buttercream and 100 g of the praline to complete this recipe.

Place the praline in the mixer bowl and gradually beat in about 1/4 of the buttercream. Then beat in the remainder of the buttercream until lightened.

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