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..

You’ll need:Addictive Gluten-Free Vanilla Cream Puffs with Custard and red Currants! #glutenfree #cake #christmas

  • 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


  1. Whip eggs and sugar on high until it is near white in colour
  2. Add melted butter and double cream
  3. blend the dry ingredients, and then sift it into the wet
  4. Mix well until you have a loose, moist dough
  5. Cover bowl and let rest in the fridge for an hour or more
  6. Preheat oven to 175 c/ 350 f
  7. 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
  8. 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.
  9. Cool on a wire rack whilst you prepare the filling.
  10. Mix the custard with the vanilla, and whip the double cream with 1 tsp of sugar
  11. Blend the whipped cream with the custard
  12. 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.




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