Sunday, 11 June 2017

Lemon Bounty Layer Cake (Gluten Free)

Playing around with layer cakes at the moment and I thought why should all my gluten free buddies miss out. This is a combination of a few other recipes that are on my blog, lemonies , lemon spread , Bounty Slice and White Chocolate and Sour Cream Frosting  This is not a difficult cake to make, although, it is quite time consuming as there are several components to be made. Definitely a special occasion type of cake and really needs to be cut into thin slices or small portions. I like to have a dollop of cream.

Lemon Bounty Layer Cake
250 gms butter
200 gms white chocolate / 2 large blocks
4 eggs
3/4 cup castor sugar
2 cups almond meal

Coconut Filling
200 g white chocolate
1 sachet Coconut milk powder
1/2 cup water
1 teaspoons vanilla extract
1 1/2 cups dessicated coconut

Lemon Spread
125 g butter
½ cup caster sugar
125 ml lemon /limejuice
Fine zest of the lemons/limes
2 tablespoons cornflour
2 large eggs

White Chocolate Frosting
100ml sour cream,
200g chocolate


3 x 7” sponge tins, greased and lined on the bottom.
Preheat oven 160 deg C

Place chocolate and butter in glass bowl and melt in microwave. Use medium heat or melt option. Alternatively, use a bowl over hot water. Stir regularly until mixture is smooth. Allow to cool

Beat eggs and sugar until thick, light and foamy, fold the egg mixture into the melted chocolate mixture then gently stir through the almond meal.
Taste mixture, if you want a stronger, more lemony or sour flavour dissolve a further ½ teaspoon of citric acid in a teaspoon of water and mix in.

Divide mixture evenly between three 7 inch sponge/sandwich tins.

Bake at 1600 until firm on the edges and slightly soft in the middle.

Allow cakes to cool in tin for at least ten minutes and then carefully lift out and place on cooling rack. Freeze cakes if possible as this will make them easier to handle

Lemon Spread
Melt butter

Whisk lemon juice, rind, sugar and cornflour together, add eggs and whisk again.

Combine lemon mixture with melted butter, mix well.
Microwave on high for one minute, whisk and then for thirty seconds at a time, whisking each time. The total cooking time is about 2 -3 minutes. ( 1minute plus  2-4 x 30 seconds).

The finished spread will be thick.

Coconut / Bounty Filling
Dissolve coconut milk powder in the water.

Melt white chocolate and coconut milk together (use microwave on medium setting 1 minute intervals)

Add dessicated coconut and vanilla. Mix well
Spread over prepared base using a wet knife/spatula .

White Chocolate Frosting
Melt chocolate on medium heat in microwave or on low heat in small saucepan.

Add sour cream and whisk

Return the chocolate mixture to the refrigerator and allow to cool. The mixture will become thicker.

Beat with electric beaters until thick and glossy
Spread or pipe onto cakes

To Assemble Cake
Place 1 cake on a serving plate. Using a wet spoon or spatula spread with a thin layer of the white chocolate frosting, then a layer of the coconut/Bounty filling and then a layer of lemon filling.

Top this with a second cake layer and repeat with the white chocolate frosting, coconut/Bounty and lemon.

Add final layer of cake and spread remaining white chocolate frosting over the top.
Leave plain or decorate with toasted, chopped almonds.

Cover and refrigerate for several hours to allow filling to firm. Remove from fridge thirty minutes before serving. Cut small portions, wiping knife on clean cloth paper towel between cuts. 

No comments:

Post a Comment