Gluten-Free Vanilla Cream Cakes filled with Custard Cream and Red Currants
Please forgive me for introducing these to you.. I take no responsibility for the over-eating that may occur as a result.
Like many great inventions of our time, these little gems came to life by accident. I was making something completely different, when my recipe took a turn and I had a lightbulb moment!
They are quite simple to make, rich and velvety smooth, with a creamy vanilla centre and tangy little currants that perfectly balance the flavour. Unfortunately they are very hard to stop eating..
- 2 eggs from pastured hens
- 125 grams sugar
- 75 ml double cream
- 35 grams melted butter (or margarine)
- 1/2 tsp ground cardamom
- 1 tsp bicarb
- approx 250 grams of gluten-free all-purpose or pastry flour
- a little bit of sunflower oil (or similar) for basting
- 1 cup thick custard made with egg yolk
- 1 tsp vanilla
- 1 tsp sugar
- 1 cup whipping cream
- red currants
- Whip eggs and sugar on high until it is near white in colour
- Add melted butter and double cream
- blend the dry ingredients, and then sift it into the wet
- Mix well until you have a loose, moist dough
- Cover bowl and let rest in the fridge for an hour or more
- Preheat oven to 175 c/ 350 f
- Roll balls about half the size of a Swedish meatball (in lieu of any better idea of comparison..) and place with decent distance in between each other on a lined tray. Baste with oil
- Bake for about 12 minutes or until they have risen like a little mountain peak, with a golden colour as still soft to the touch. Don’t leave in too long or they will dry out.
- Cool on a wire rack whilst you prepare the filling.
- Mix the custard with the vanilla, and whip the double cream with 1 tsp of sugar
- Blend the whipped cream with the custard
- Once the cakes have cooled completely, you cut them in half, fill with a dollop of vanilla cream and red currants, then top with a drizzle of icing sugar.
If you wish to store them, don’t fill them. Keep the vanilla cream in the fridge in a bowl with a lid, and the cakes in room temperature in an airtight container. Cut and fill just before you serve them.