glutenfreie Biskuit Torte

Gluten-free sponge cake with American icing

Tomorrow is New Year's Eve, where has the year gone? 2022 was exciting, there were hurdles, there were successes, I'm looking forward to everything new that awaits us in 2023.

I have prepared this delicious biscuit recipe for you so that you can enjoy a piece of cake after midnight on New Year’s Eve.

For the recipe you need the following ingredients:

For the dough :

2 springform pans (either two small or one large and one small),
6 eggs at room temperature
180g cane sugar,
some vanilla powder,
180g gluten-free flour mix ,
1 heaped teaspoon baking powder,
1 pinch of salt.

American icing :
230g cream cheese,
120g butter at room temperature
40g powdered sugar,
some vanilla powder.

Preparation of dough:

Preheat the oven to 170 degrees circulating air so that the heat reaches both molds as evenly as possible, which should be on two baking trays in the oven.

Using a hand mixer or food processor, beat eggs for about 2 minutes. Add cane sugar and vanilla and beat for 10 minutes.

Add the flour mix, baking powder and salt and fold in.

Line or grease 2 springform pans (either two small ones or one large and one small, then divide the batter evenly between the two).

Pour the sponge cake into the prepared form and bake for 25 minutes at 170 degrees.

Allow the biscuit to cool and carefully remove from the mold. (I use a large cake server for this.)

Preparation of American Icing :

Stir in the cream cheese. Then add the butter at room temperature and continue to stir until creamy for about 30-60 seconds. Add the remaining ingredients and stir until well combined.

Spread the American icing on the cooled lower sponge cake sheet. Optionally you can sprinkle it with raspberries or other frozen fruits.

Then carefully place the upper busquet plate on the lower one and also brush with the icing. If you want a lot of it, you can also use twice the amount ;-)

If you want, you can decorate the cake now.


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