Gluten-Free Lemon Mascarpone Mousse Cake with Raspberry Sauce
This week is going to be one of those weeks, where everyday I have to get stuff done but probably, most likely, won't because when it comes to academia, working under pressure is not frowned upon. Am I even making sense? What I am trying to say is, I've got a mid-term on Friday, the day of my husband's birthday dinner, and the day after I take a test given to me by my doctor, one that requires me to drink very minimal water and absolutely no caffeine. Wonderful, right? My husband would tell me, don't bother. Focus on school. Your education comes first. But really, this midterm is only 10% of our grade and I've been conscious enough during class to 'get it.' So honey, you're gonna get dinner AND a cake for your birthday!
I still don't know what flavors I am going to make for him but I do know last year, we got him a lemon raspberry cream cheesecake from The Cheesecake Factory, and it's one of his favorites. So I thought I'd give those flavors a try with gluten-free cake test #2. This time it's a vanilla cake from Cupcake and Kale Chips.
so what do you think about the cake itself, the vanilla gluten free cake?
it was a really, really good cake in the category of "standard cakes" and it was AMAZING in the category of a gluten free cake. I’ve had gluten free pastry before and that shit can be fucking nasty. when you asked me to taste test a gluten free cake, I was little bit hesitant because of how traumatized I am by gluten free baked goods.
okay, can you please describe the cake?
it was moist, not dense. I am picky with cakes but this one, the texture was really good.
and the filling?
the lemon cream mixed with the raspberry was a good combination. it wasn’t too overpowering. can I take home the raspberry sauce?
I was impressed. that’s the right word. very impressed. I would buy it if it was sold in stores. all in all it was really delicious *whispers* good job Auzi
I got a little carried away when I saw these cute little layered cakes on Pinterest and thought it was possible. I will admit, it was quite difficult. As I mentioned in my last gluten free cake post, I have definitely lost years of decorating skills. However, I am not too worried. I semi-believe in the saying practice makes perfect, and only semi because nothing is perfect.
Kind of like the previous cake, the "flour" portion of this recipe is measured by weight.
For the Cake
- 185g white rice flour
- 62g potato starch
- 34g tapioca starch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter at room temperature
- 1 3/4 cups sugar
- 4 egg whites at room temperature
- 1 teaspoon vanilla
- 2/3 cup whole milk
- 2/3 cup plain greek yogurt (full fat)
For the Raspberry Sauce
- 3-6 oz fresh raspberries
- 1/4 cup sugar
- 2 tablespoon cornstarch
For the Lemon Mascarpone Cream
- 1 tablespoon unflavored gelatin
- 1 tablespoon cold water
- 1/4 cup lemon juice
- 4 oz white chocolate chips
- 1 cup heavy cream
- 4 oz mascarpone cheese
- Combine raspberries and sugar in a medium-sized pot.
- Gently mash the raspberries and heat over medium heat while stirring until it starts to bubble.
- Add the corn starch and whisk quickly to dissolve the starch into the raspberries
- Once the sauce begins to thicken, remove from heat and set aside to cool.
- Preheat oven to 350°F. Grease the sides of a half sheet pan (or 3 9-inch round cake pans), and line with parchment paper.
- In a stand mixer, cream together the butter and sugar.
- Add the egg whites and vanilla and mix.
- Reduce speed to low and add the rest of the ingredients for the cake (from flour mixture to yogurt)
- Pour onto baking sheet (or divide into cake pans). Bake for 18-22 minutes or until toothpick comes out clean.
- Cool in the pan for about 20 minutes before cutting.
- While the cake cools, sprinkle unflavored gelatin over the cold water in a cup.
- Microwave the lemon juice until boiling and then pour over softened gelatin. Stir until dissolved. Allow to cool slightly while you prepare the remaining ingredients.
- Melt the white chocolate in the microwave for 10 seconds at a time. 10 seconds, stir, 10 seconds, stiry (at this point it should start melting, 10 seconds and stir until all chocolate chips becomes smooth. Give it about 5 minutes to cool down.
- In a stand mixer, whip together the white chocolate to the marscapone cream.
- Beat the cooled lemon gelatin mixture into the cream mixture until smooth. Set this bowl aside (or transfer to another mixing bowl.
- Going back to the stand mixer, whip the heavy cream and then fold the marscapone mixture in until creamy and well blended.
- Using cookie cutters, cut your desired sized rounds and fill the layers using a piping bag. On the first layer, spread some raspberry sauce (you can repeat this on each layer if you'd like). Since they are small and has some height, I found it easier to place them in the fridge between layers to let the filling set before continuing with the assemble.
- Garnish with lemon and raspberries.