Directions:
- TO PREPARE CAKE: Preheat the oven to 350 (F). Butter two 8-inch round cake pans, and line them with buttered parchment paper.
- Mix together the brown rice flour, almond flour, potato starch, tapioca flour, Egg Replacer, baking powder, xanthan gum and salt.
- Beat the butter with an electric mixer or electric egg-beater until smooth. Add the fructose and beat until fluffy, about 5 minutes. Add the eggs, one at a time, and beat until smooth. Add 1 tablespoon of the dry ingredients if the mixture appears to be curdled or broken. Slowly stir in remaining dry ingredients and the vanilla and milk. Blend until smooth.
- Spoon the batter into the prepared cake pans (1/2 the batter in each pan). Bake for 20 minutes or until done. It may be done before it looks done - When done, it should be lightly brown around the very edges, with a few brown spots possibly appearing on the top of the cake (the entire top of the cake does not need to brown). Let sit for 10 minutes before inverting onto a cooling rack.
- TO PREPARE FILLING: While the cake is baking, bring the berries and sweetener to a boil in a heavy saucepan over medium-high heat, stirring often.
- In a cup, mix the cornstarch and water and add to the berries. Use a whisk to thoroughly mix in the cornstarch. Continue stirring until the mixture returns to a boil. Reduce the heat and simmer for 5 minutes, stirring constantly, to stabilize the cornstarch.
- Remove from the heat. Refrigerate until cold before using as a cake filling. (Remainder of filling can be stored in the refrigerator for 7 to 10 days, and can be used as a spread for bread or re-heat to use as a dessert sauce or topping for ice cream).
- Carefully transfer one of the cake layers from the cooling rack onto a cake plate. Spread a 1/4 inch layer of red raspberry filling onto the cake, leaving 1/4 inch margin around the edges of the cake. Place the second layer on top.
- TO PREPARE FROSTING: Use an electric mixer or electric beater to whip the jam and vanilla smooth. Stir in the cream and, if desired, a few drops of red food coloring or beet juice.
- Increase the mixer speed to medium-high and whip until the cream is stiff. When it has the light, airy consistency of whip cream, continue whipping it for one minute longer to give it a firmer texture.
- Spread frosting over cake immediately, and serve right away. Garnish cake with raspberries, strawberries or blueberries (optional).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 613.45 Kcal (2568 kJ) | ||
| Calories from fat | 276.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.77g | 47% | |
|---|---|---|---|
| Cholesterol | 147.32mg | 49% | |
| Sodium | 117.65mg | 5% | |
| Potassium | 238.61mg | 5% | |
| Total Carbs | 82.28g | 27% | |
| Sugars | 43.76g | 175% | |
| Dietary Fiber | 5.38g | 22% | |
| Protein | 6.25g | 13% | |
| Vitamin C | 28mg | 47% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 2.4mg | 13% | |
| Calcium | 78.8mg | 8% | |
| Amount Per 100 g | |||
| Calories | 231.16 Kcal (968 kJ) | ||
| Calories from fat | 104.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.6g | 47% | |
|---|---|---|---|
| Cholesterol | 55.51mg | 49% | |
| Sodium | 44.33mg | 5% | |
| Potassium | 89.91mg | 5% | |
| Total Carbs | 31g | 27% | |
| Sugars | 16.49g | 175% | |
| Dietary Fiber | 2.03g | 22% | |
| Protein | 2.36g | 13% | |
| Vitamin C | 10.5mg | 47% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 0.9mg | 13% | |
| Calcium | 29.7mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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