Ingredients
| Sponge | |
| 3 dl | Helsinki Mills Gluten-free Oat Flour |
| 0,5 dl | Helsinki Mills Gluten-free Oat Bran |
| 3 tbsp | cocoa powder |
| 1 tsp | baking powder |
| 4 | large eggs |
| 2 dl | sugar |
| 1 dl | water |
| Filling | |
| 2 dl | whipping cream |
| 300 g | milk chocolate |
| To moisten | |
| 0,5 dl | milk |
| Topping | |
| 2 dl | whipping cream |
| 3 tsp | vanilla sugar |
| (food colouring or beetroot liquid) | |
Instructions
Measure the oat flour, oat bran, cocoa powder and baking powder into a bowl and mix together. In another bowl, whisk the eggs and sugar until thick and foamy. Boil the water and pour it into the foamed eggs, beating constantly. Then add the dry ingredients into the eggs and fold in until combined.
Pour the batter onto a baking sheet lined with baking paper or into an oven dish (approx. 30cm x 33cm) and bake at 175 degrees Celsius for around 15 minutes. Turn out the cooked base onto a clean sheet of baking paper and let cool. Remove the baking paper from the bottom of the cooked sponge.
Prepare the filling by chopping the chocolate into a small bowl. Heat the cream in a saucepan until it almost boils. Do not let the cream boil. Pour the hot cream over the chocolate and let the mixture stand for around five minutes. Then stir the mixture until it forms smooth chocolate cream. Place in the refrigerator and let cool until fridge temperature. Beat the chocolate cream until light and airy and spoon it into a piping bag.
Whip the cream with the vanilla sugar until light and airy. Use food colouring or beetroot liquid to add colour to the cream.
Cut the sponge into two. Moisten one of the sponges with milk and spread with an even layer of chocolate cream. Place the second sponge onto the filled sponge and cut the cake into suitably sized pieces. Pipe on the whipped cream to decorate. You can also use various sugar decorations, but remember to check that the products you use are gluten-free.
Recipe: the ‘Pullahiiren Leivontanurkka’ blog