Indulge in a delicious Gluten Free Half Naked Tiramisu Cake recipe with Heghineh Cooking Show. A perfect treat for any occasion.
Delicious Gluten-Free Tiramisu Cake with a Twist by Heghineh Cooking Show
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Deliciously Decadent Gluten-Free Tiramisu Cake Recipe by Heghineh Cooking Show
Oven 350° and we’re making glutenfree pamiso which is basically the same as if you made it with regular allpurpose flour it absolutely tastes the same and I’m telling this because there are certain pastries or even bread when you switch to glutenfree flour it completely changes or it’s still a good version but.
Uh it’s a different one tiramisu is almost the same so let’s just start it I’m making the layers first which is basic sponge cake and if you know tiramisu whether you make it with lady fingers or as a cake version It’s sponge cake the sponge cake butter so I’m going to make two layers and then regular mascar Pony uh frosting and that’s it.
With and coffee yes and I’ll make good espresso 1 2 3 the cake is ready we’ll need six eggs room temperature one cup of regular granulated sugar a cup of glutenfree flour and trust me this is a really good substitute for uh flour and it’s not sponsored it just works perfectly um 2 tblspoon of olive oil or any vegetable oil a teaspoon full of.
Vanilla extract and I think that’s it I haven’t forgot anything I hope this is for the cake butter only so let’s just get started I’m going to bit the eggs and sugar until it’s pale and fluffy add my um flour mix this is a mix to be honest it’s a lot of ingredients in one that makes flour glutenfree uh and then I’ll add the rest of.
Ingredients and we’ll go from there almost done here and better you take medium to large or extra large eggs 9 in cake pens for this specific uh portion okay 1 2 3 4 5 six yes okay sugar I’m adding all the sugar immediately all at once I mean and mix it until it’s.
Fluffy it goes in there and quick mix 3 to 5 minutes this is the consistency you’re looking for pale fluffy almost tripled in size I’m adding vanilla extract and then on low speed three to four additions adding the flour oh and I forgot and two tblsp we’ll be baking this about 30.
Minutes the only difference when you’re using uh glutenfree flour you need to bake at least 5 to 10 minutes longer than with regular allpurpose flour so that’s the only difference I would bake 25 if if this was uh allpurpose flow all right this is ready just a one small top to remove air bubbles and let’s bake it I think one is.
Heavier than the other one it’s okay no one will notice 30 minutes 30 minutes later it looks absolutely beautifully baked this is what you’re looking for let’s take them out and.
About 30 to 35 minutes resting and cooling time and meanwhile they’re resting we can make the cream or frosting or it’s cream right it’s cream we’ll make the mascaron cream although I’m not making the traditional version of teramis su cream but this is a shortcut and it tastes absolutely amazing two cans of mascar.
Pony a cup of heavy whipping cream I’m going to use uh condensed milk sweet and condensed milk to taste usually I’d go with one3 of a uh can also we need this is an optional ingredient but it adds so much flavor amaric cor or if you want to use almond uh extract a couple of drops that will work as well and a cup of good coffee.
You can add sugar to your coffee or you can leave it as is I added a tablespoon of sugar I think that’s it for the ingredients now let’s wait until this gets uh cool cooled cooled down and we’ll go from there of course it will cool down much faster if you take them out of the pan release them to.
Freedom you know how it likes to stick but that’s the part with uh sponge cake it likes to stick to the sides of the pen and Rise so don’t Grease the sides just the bottom if you want to grease it but I use uh parchment paper so no need for greasing one of them is released let’s see if this one will.
Be okay it was easy and yes you don’t have to turn them upside down or anything just doesn’t really matter what side you turn it to cuz eventually you’re going to cover everything with cream no one will see the sides okay let’s get them cool clean up.
A little bit and we’ll start making the cream if you don’t have sweetened condensed milk you can go ahead and use powdered sugar or even regular sugar but this gives some kind of more delicious taste some kind of more delicious taste that’s a completely new expression all right let’s get started everything can be and should be cold.
Temperature right out of fridge two packs of 227 g m mascaron it’s about 450 G and the cup of that okay heavy whipping cream I’m sorry and I want to apologize for the noise we’re building outdoor kitchen finally so I’ll show you the results as.
Soon as it’s ready it’s going to take a while but it’s very noisy so sorry for the noise I added mapon why do I keep saying mascapone mascaron mascapone a cup of heavy whipping cream cold and see how I’m not uh measuring this cuz you can always taste it if it’s not enough you add.
It okay a little bit more and I’m going to whisk it very carefully you don’t want to over bit this cream so it’s not like crumbly or curdled if there is a such a word okay let’s let’s do this and I really want to add some vanilla extract but I’m not doing it cuz it’s going to have the coffee flavor the aroma of the.
Lure and also the cocoa powder but I still like adding but I’m not going to add vanilla extract I’ll start low and then I’ll go a bit faster this is almost ready but this is a good time to taste the sweetness just like this it’s perfect actually it’s more.
Than perfect it’s not too sweet two more minutes second one and two this is the right consistency see it’s nice and thick it’s not uh runny at all and it’s not crumbly if you can see how smooth it is you can even make some different.
Decor with it but we’re not doing any de of course I think this is all right I’ll set this in my fridge for a quick second and I’ll let you know about did I tell you about the coffee it’s a cup of coffee with sugar and I’m adding about 2 tablespoons of this um delicious Aroma we call it lior okay I think that’s enough you can.
Always add more you can smell it it smells amazing so that’s enough if it smells amazing you stop right there where are the layers just look how perfectly uneven this came out I knew I felt one was heavier than the other one but trust me it won’t make any difference and very generously I’m going.
To use all the cafe liquid to soak this beautiful thin layer first and then I’ll go with thicker ones on top I couldn’t find my I think it’s half inch pastry tip but um I was able to find the pastry bag which is more important and you can always cut to your preferred size it’s like so let’s see this way you just uh.
Distribute all the cream equally and evenly a little bit more although you can simply spread it if you’re in a hurry or you just want to make the cake and be done with it and not impress anyone with the even quantity of the cream okay I’ll cut about half half inch qu inch I don’t.
Know I’ll cut like this I’m not trying to impress anyone you can start from the center or you can start from the edges however you like and I’m going to do this until it’s all done all covered I mean and we’re simply repeating the.
Process and using all of the coffee cuz if you notice the layers are pretty thick and you do want them to absorb enough liquid to be like very mushy and soft although this is not the kind of terisu you used to uh enjoy this is more sturdy more self-confident teriso it’s not melting all way it’s a.
cake I’ll do the same on the top but I saved some of the cream cuz I want the cake to look very nice so I want to squeeze some stars on the cake but it’s completely and fully optional I’m just trying to impress you I mean nowaday you can’t impress anyone with beautiful anything we’ve.
Seen everything almost done here and this looks not perfect so I’m going to slightly even it and also for some reason I want to cover the sides since I have this much extra but see I’m not squeezing I’m not spreading it too thinly the cream for.
Teramis should be thick what would you say should I cover the sides I think I’ll cover the sides like naked naked kind cover not fully I mean it’s called naked cover this is our half naked risu cake I should call it half naked risu cake anyways you can stop right here just.
Dust with cocoa powder set aside in fridge like 30 minutes 40 minutes or 1 hour and then enjoy but if you want to give it a slightly beautiful look impressive you can save some of the cream and use your pastry thingy pastry.
Tip to give the design if you want and then Dust with cocoa powder so this is truly now half naked cake half naked tiramisu I didn’t have enough cream to cover the entire cake so this parts are kind of half naked but I have an idea I think for for those parts I can sprinkle some um something I mean.
I’ll cover with cocoa powder then I’ll go in my sweet um Pantry thing and see if I can find something to sprinkle in between these flowers okay let me first get the cocoa powder and you don’t have to do this it’s just me always trying to impress you so I found this freeze dried or loose how do you call this air fried air.
Fried strawberries I think I’m going to go ahead and sprinkle some of those in between the cream the naked parts this looks perfect already a little bit on the SES oh if I had fresh raspberries those look amazing on terisu and even if in between the layers.
You put some raspberries it’s so delicious and if it’s not enough noise we’re also doing laundry very noisy half naked tiramisu video I’m thinking to crush and sprinkle but then I also don’t want to destroy it cuz it looks uh very pretty and very tramu if I start sprinkling strawberry freeze-dried strawberry it may lose his.
Its beauty chocolate will get lost that’s why we’ll just eat the strawberries like this and look at the cake fresh raspberries I wouldn’t even think a second I would just go ahead and cover it but strawberries especially freeze dried mm okay I’m going to clean this up Let the cake sit at least 15 20 minutes and.
I’ll slice it just to show you how beautiful it looks I have patiently waited about 30 minutes no more no less now let’s see it cuts through so perfectly so soft and smooth look it’s not crumbling it’s just sturdy let’s taste.
It you will never be able to tell the difference it’s regular flour or gluten free it tastes amazing so I’ll put down the recipe uh in the description you try it and let me know how you liked it thank you so much for watching I’ll see you soon
