Ignazio Scaletta,
Goodies Bake Shop
This light, spongy cake has sweet caramel overtones and a smooth layer of strawberry.
For those seeking new gluten-free recipes, this one is a keeper!
Ingredients
Cake
12 egg yolks
2 1/2 cups white chocolate chips
1/2 cup warm water
12 egg whites
1 cup granulated sugar
Caramel Sauce
1/2 cup granulated sugar
1/4 cup water
1/2 cup heavy cream
Banana Caramel Mousse
2 cup heavy cream
4 Tbsp icing sugar
2 tsp banana extract
2 Tbsp caramel sauce
4 Tbsp skor crumbs
1/2 cup dried banana chips
Strawberry Mousse
2 cup heavy cream
4 Tbsp icing sugar
3 Tbsp strawberry sauce
Method
Cake
1. Preheat oven to 350°F.
2. In a bowl, whip egg yolks to ribbon stage.
3. In microwave-safe bowl, combine chocolate chips and warm water. Melt together in microwave. Fold into yolk mixture.
4. In separate bowl, beat egg whites on high until foamy. Add sugar and whip until soft meringue. Fold into chocolate-yolk mixture.
5. Place batter into three 8″ round pans. Bake 35 mins. Let cakes cool in pans. Cakes are approx. 1/2″ high.
Caramel Sauce
In a bowl, boil water and sugar until golden colour. Add heavy cream, and stir until all sugar dissolves. Cool sauce before using.
Banana Caramel Mousse
In a bowl, add icing sugar to cream and whip until thickened. Add banana extract, caramel sauce and skor crumbs.
Strawberry Mousse
Mix whipping cream and icing sugar together. Add strawberry sauce.
Assembly
1. Fit layer of cake into bottom of 8″ mould. Pipe in layer of caramel mousse. Add layer of banana chips and gently press down. Top with another layer of cake.
2. Pipe in layer of strawberry mousse Top with third layer of cake.
3. Cover top of cake with caramel.Decorate as desired with fresh fruit.
Yield 12 servings