Gluten free milk-slice prepared for a friend of my daughter who is celiac. When she comes to our home after school I take the opportunity to try a new gluten free recipe.
My daughter is generally squeamish, whereas her friend maybe due to the limitations is definitely a good fork. It is always a pleasure to see her taste my creations.
The afternoon snack is safe! 😁
Gluten Free Milk-Slice
Servings: 8
Ingredients
For the gluten free chocolate sponge cake:
- 170 g eggs 6 oz
- 30 g egg yolks 1 oz
- 120 g sugar 4.2 oz
- 15 g honey 0.5 oz
- 45 g gluten free flour 1.6 oz
- 35 g sugar free cocoa powder
- powdered vanilla bourbon, the tip of a tsp. (optional)
For the cream:
- 250 g whipping cream 8.8 oz
- 120 g condensed milk 4.2 oz
- 5 g gelatin one sheet
- 15 g honey 0.5 oz
- a pinch of salt
Instructions
For the cream:
- Put the gelatin sheet in cold water for 10 minutes. If using the gelatin powder use ½ tsp of powder.
- Using a handheld mixer whip 200g (7 oz) of the cream to medium firmness. Add the condensed milk, the honey and salt. Gently fold in the ingredients.
- Heat the remaining 50g (1.8 oz) of cream and when it starts to boil add the wrung gelatin sheet. Stir to dissolve.
- Let it cool down for a few minutes then add to the rest of the cream and mix with the handheld mixer.
- Cover with the cling film and put in the fridge.
For the gluten free chocolate sponge cake:
- Using a stand mixer with a whip attachment (alternatively with the handheld mixer) whip the eggs until light and fluffy.
- Add the yolks, honey and vanilla, and work at high speed for 15 minutes.
- Meanwhile preheat the oven at 210° C (410° F).
- Sift together the gluten free flour and the cocoa powder.
- After the 15 minutes add the flours in the mixer bowl and pulse twice at maximum speed to absorb them.
- Line an oven tray with baking paper and pour the dough over it. Use a long spatula to level.
- Bake in the pre-heated oven at 210° C (410° F) for 6 minutes.
- Take out of the oven, sprinkle some sugar on top and turn it upside down on another sheet of baking paper.
- Remove the top sheet and let it cool off completely.
- Assembly:
- From the sponge cake cut two rectangles of the same size.
- Spread the milk cream on one of the two and cover with the other one.
- Press lightly and transfer in the freezer for 15 minutes before cutting the slices.
- Size of the slices should be around 12 x 5 cm (4.7 x 2 in).
- Store the gluten free milk-slices in the fridge.
Did you try this recipe?Mention @tortaoragione and tag #tortaoragione!