Indulge in the exquisite pleasure of our gluten - free red velvet cake. This delightful cake features a blend of almond flour , resulting in a sumptuously moist texture . Topped with a luxurious white chocolate buttercream , each bite is a symphony of flavour that will captivate your senses.
Ingredients
125grams almond powder (take 125grams almond and powder it then sift it)
60 grams melted butter
60 grams powdered sugar
1 teaspoon vanilla essence
1 tablespoon cocoa powder
2 eggs , separate the yolk from the white
Make the egg white stiff
1/2teaspoon baking powder
3tablespoon Lukewarm water
Red gel colour 4 drops
Method
Whisk powdered sugar and egg yolks till a creamy stage, using a hand whisk. Add the red colour and mix well. Add the vanilla essence and mix again.
Mix in the almond powder, baking powder and cocoa powder to the mixture. Add the lukewarm water and melted butter. And mix thoroughly using the hand whisk. Finally, fold in the stiff egg whites.
Bake at 180degrees for 30 mins or till done
Add a capful of rum to 1/2 cup of sugar syrup , delicately puncture the cake's surface with a toothpick , brush this syrup onto every inch of the cake , allowing the syrup to seep into its core.
For the rich chocolate buttercream
1 cup icing sugar
100 grams soft unsalted butter
100 grams melted white chocolate
Using an electric mixer at level 1 , whisk the butter and icing sugar well, then add the melted chocolate and whisk well.
Apply this butter cream mixture onto the cake. Add red gel colour to the sugar crystals .
Apply to the cake .
Make white chocolate cupcakes using the remaining white chocolate buttercream
Ingredients
Total butter cream remaining 100 grams
100 grams plain flour
40 grams brown choco chips
1 egg
1 teaspoon vanilla essence
1 tsp baking powder
1/4 tsp soda bicarbonate
Cupcake moulds
Methods
Mix the whisked egg to the buttercream mixture. Add vanilla essence and mix
Add the sifted plain flour ,baking powder and soda bicarb.
Add 4 tablespoon lukewarm water to the flour mixture to make a thick batter.
Dust some flour to the choco chips and then add to the batter.
Fill the cup cakes with the batter. Leaving enough for it to rise.
Bake at 180 degrees for 25 mins or till done.
