Gourmet Recipes

Mini Naked Strawberry Cakes

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Staberry cake gluten free - Gourmet Recipes - The Good Gourmet

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Ingredients

for 4 people
Strawberry Jam
  • 150 gr. fresh or frozen strawberries
  • 50 gr. caster sugar
  • 1/4 tsp. corn starch
Custard
  • 300 gr. whole milk
  • 200 gr. condensed milk
  • 2 egg yolks
  • 40 gr. corn starch
  • 25 gr. butter
  • 1 tsp. vanilla extract
Strawberry Buttercream
  • 75gr. softened unsalted butter
  • 170 gr. icing sugar (sifted)
  • 2 tbsp. strawberry jam
Cakes
  • 125 gr. gluten free flour
  • 125 gr. caster sugar
  • 1/2 tsp. baking powder
  • 1/4 tsp. bicarbonate of soda (aka baking soda)
  • 125 gr. soft unsalted butter
  • 2 large eggs
  • 1 1/2 tbsp whole milk
  • 1 tsp. vanilla extract

Instructions

Strawberry Jam

  1. Put the fruit into the saucepan, add the sugar. Cook over low heat for about 5 minutes till they look soft.
  2. Mash them with a potato masher.
  3. Let them simmer for about 10 minutes more. Be aware to stir once a while with a wooden spoon. You´ll notice it gets a jammy consistency.
  4. Pass it through a sift if you don´t like the seeds and want to get rid of them, and let cool till room temperature.

Custard

  1. Separate part of the milk and dissolve the corn starch in it. Then leave aside.
  2. Pour the rest of the milk into a saucepan and let it simmer over a medium heat. When is about to boil, take it from the hob.
  3. Add the milk with the corn starch, the condensed milk and the egg yolks. Whisk all that together well till combined.
  4. Take to the heat again, whisking all the time till it thickens.
  5. Remove from heat, add the butter whisking to combine. Pour the custard into a clean bowl and covered it with plastic clean film touching the surface to prevent skin.

Strawberry Buttercream

  1. Put in the standing mixer the butter and beat for about five minutes.
  2. Add the icing sugar in 2 stages. Mixing in between at low speed.
  3. Add the strawberry jam and beat for about 5 more minutes to combine well.
  4. Note: You can keep it 4-5 days in the fridge. Use it at room temperature.

Cakes

  1. Sift the flour, the sugar, the baking powder, the bicarbonate soda, put it into the mixing bowl together with the soft butter and the 2 eggs. Start mixing at low speed and then increase it. Beat exactly for one minute.
  2. Lower the speed and add the milk and speed up again for only 30 seconds.
  3. Transfer the batter into the paper cases that you previously distributed among your cupcake tin.
  4. Bake it at 170°C for 20 to 22 minutes.

Assembly

  1. Cut the cupcakes in halves.
  2. Transfer the custard into a piping bag with a round nozzle and start filling the edges of the cake leaving the center clean without custard. You will fill that whole with some strawberry jam.
  3. We place the other cupcake half on top of the other and decorate with the buttercream. I used a Wilton 2D nozzle.
  4. Enjoy!

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