Delight in this easy, quick gluten-free cake featuring strawberries, raspberries, and whipped cream. Perfect for any occasion!
Delightful Dessert for Every Occasion!
Comedy Kitchen introduces a delightful culinary adventure with Chef Cell, who specializes in creating easy and quick gluten-free desserts. One of the standout recipes is the Gluten Free Strawberry-Raspberry Whipped Cream Cake, a light and fluffy treat that’s perfect for any occasion. This dessert is topped with fresh strawberries and raspberries, making it not only delicious but also visually appealing. The simplicity of the recipe allows even novice bakers to achieve impressive results without the hassle of gluten-containing ingredients.
The whimsical atmosphere of Comedy Kitchen adds a unique twist to the cooking experience, with humorous elements that enhance the enjoyment of baking. As Chef Cell guides viewers through the steps of making this delightful cake, the entertaining format ensures that the process is as fun as the end result. This approach makes gluten-free baking accessible and enjoyable, encouraging food lovers to experiment with new dessert ideas, especially during the summer months when fresh fruit is abundant.
Indulge in a Light and Luscious Delight: A Whipped Cream Dream Awaits!
Comedy kitchen with Chef cell was recorded in front of a fake audience there you have it folks glutenfree raspberry strawberry whipped cream cake stuff in the middle stuff on top and one teaspoon of vanilla extract and now over to the sponge up in the booth.
hey guys Chef cell right here running out of things to do there but don’t worry another five six years I don’t have to do it anymore right speaking of that thank you subscribers thank you likers that’s right you’re likers if you subscribe you like if you.
Like you subscribe you are likers and I really appreciate it we are up to I think we’re knocking on 60,000 subscribers 1.2 million views I mean it’s crazy but I really thank everybody keep doing it like me now get it over with boom And subscribe see now you’re in the club every week we come out with something we try every day to do a nice.
Short to kind of give you a look at what we’ve been doing lately it’s really great so today gluten-free raspberry strawberry whipped cream cake I know we’ve been doing gluten-free lately but I use different flowers in.
Each different thing and each one has a purpose one helps to rise one gives it structure and one gives it delicious taste you’re going to like this tastes better than the regular flour stuff I’m not a gluten-free show but right now I’m just on this stuff I’m telling you about Good Taste and this is it so let’s get going with this cake and again please.
Like And subscribe because I mean I’m Chef Shel my favorite part we’re going to split the ingredients into the compost and the sponge which is really the cake so for the compost not compost come on that’s garbage this is not garbage they got plenty of freaking videos on that.
Here we go 8 oz are 225 g of fresh rasberries 8 oz or 225 g of delicious strawberries sliced up and cleaned 13 of a cup or 130 gr of honey two tablespoons of freshly squeezed orange juice I gave a little more because I love that stuff go a little more if you want you.
Can go 1 qu a cup they won’t kill you well eventually never mind and one teaspoon of vanilla extract and now over to the sponge up in the booth three large eggs 1 cup or 200 g of white sugar one teaspoon of vanilla extract 1 cup or 100 G of almond flour fine if you can find it it’s in the stores 3/4 of a.
Cup plus 1 tspoon or 130 G of potato start 1 and 1/2 tpoon of baking powder 1/4 of a teaspoon of kosher salt little more if you like me you can just throw another pinch in there and we have a half a cup plus 2 tablespoons or 140 G of unsalted butter melted and cool to room temperature plus a little bit more for greasing up the.
Pans or you can Pam your pans and don’t forget the pon paper on the bottom got two cake pans you’re going to use and chilling off camera in the green room one cup or 225 g of heavy cream you can use coconut cream too but it’s not going to puff up they say it does but it doesn’t just listen to me and some fresh berries extra if you want garnish on top.
And powdered sugar for that garnish of a lifetime all right let’s bake this stuff get it bake oh my God can I say compost just one more time strawberries and medium high FL lame medium pan sauce pan that is raspberries in oh look a little stemy thingy in The Raspberries you think I’m going to Care.
Yes orange juice in honey oh honey oh wait honey in and vanilla in 8 to 10 minutes on that medium high going to come into a nice little gushy delicious thing get AC quainted and let her rip I’ll see you in 8 to 10 and that’s been about 6 or 7 minutes actually see how it’s kind of.
Loosey Goosey not really mushy but getting there that’s what you want so let’s turn that off and let it cool down cuz we’re going to use it later now I’m going to move you over to our baking area which is really just another counter in the kitchen but it sounds cool right the baking area all.
Right all right all right preheat the oven the 350 I’ll see you there and then all right let’s start making this cake part got my whisk attachment all set medium low one of these three eggs at a time whip it up a bit.
And the sugar just kind of dribble it in you want these eggs to pale up or pale down pil down and fluff up a bit now let’s get that vanilla in there and give me a couple minutes and play around with the speed up down take a look you’ll see it’s going to get pale.
And fluffy okay it’s about kind of double the volume there quite fluffy now we’re going to play around with the flowers let’s get all three of them in there let’s get the two flowers the.
Potato starch super fine almond flour and the salt my baking powder no lumps folks I like now we’re back to this egg mixture whisk attachment medium speed let’s get this flour in there just a little at a.
Time move it up a little now medium speed spin let’s bring it down stop and scrape get it off the sides there and the bottom she’ll tend to puddle on the bottom folks you got to get in there get rude you got to get rude with it get rude get rude come back to bite.
You bring it back up give me another couple minutes medium right get this whisk thingy out of there nice and pale that’s what we want okay got the rest of the butter in there Let It Go a minute with that butter in there on high melt the butter out the way and.
Then we’ll pour it I have my scale back and I’m working in GRS cuz it’s easier to do the math did you ever try to divide one 9024 lb o into half forget it you just divide by two here you know please here are my pamed and parchment papered on the bottom cake pans 8 in if you got them and here’s how we’re going to do.
This to make it equal I have a separate bowl and I’m going to pour all of this batter into that separate bowl and then take out half and put that in one of these pans it’s not that hard yes Aunt Mildred I washed my hands okay we have 652 G which means that.
326 g go in each of these babies here that wasn’t bad right ready to go in the oven non RM cookie sheet if you have a silicone mat put that on that cookie sheet protect the bottom halfway up in that oven at 350 and go about 25 30 minutes toothpick situation in the middle comes out dry I’ll see you then I have a pint of cold.
Whipping cream in my KitchenAid bowl with whisk attachment I’m putting A4 of a teaspoon cream of totter in there stiffens it up a bit and we’re just going to whip it up start slow get some bubbles on the bottom as a base and then move it up to high until it’s whipped cream should be about it looks good put this aside our cake is cooled.
So we’re going to build this thing and I’ll be right back to show you how started without you a little bit so just going to spread it out and I’m not putting a lot of the juice there with it but I do want a little bit to you know soak it up in the bottom there and then whip cream time just cover.
It so I saved a little bit of the fruit going on top you know and now I’m going to put the second layer on top of that that looks good coming out of the sides but you know don’t complain all right I’m going to take a little bit of the liquid and just you know make a swirl on top just to say we did it in case.
Anybody knocks on your door and asks you know did you make a swirl on top of it that looks good and now little bit of a blob on top of that these are cooking terms you know blob that kind of stuff and we’ll just kind of take the rest of it stick it on top of there let’s get some confectioners.
Out and just hit it there you have it folks glutenfree raspberry strawberry whipped cream cake stuff in the middle stuff on top all gluten free all ridiculous here see if I could put it inside the freaking camera I would do it unbelievable so listen please subscribe please like even if you didn’t like it how could you not like.
This but pretend you did okay like it subscribe and I will see you someday soon at 60,000 subscribers and 1.2 million viewers this is Chef cell I will see you next time he
