Monday, August 15, 2011

Chicken farm bakers' project # 38 : Egg white free, gluten free and also non dairy dessert, Allergen free Boston cream cake

It's not easy for me to make this project, the Chicken farm bakers' project # 38 : Egg white free, gluten free and also non dairy dessert, I had to thrown away the first trial of my cake.



The point of this project is to create any kinds of western style dessert, that must be free from gluten, egg white and dairy product, so the host of this month ^^ will be able to bake something special for her son's friend.
I rarely bake something like this because no one in my family has that kind of problem (Lucky me!). So I think that the people who have this problem will need some sweet that both look great and delicious (as much as it could be).
So, my idea is to make allergen free cake that look the same as the normal one, but I have to accept one simple fact that "it can't taste exactly the same".
My first cake was disaster, changing formula in baking is not easy, sounds like learning chemistry and yes, it is. Cake that contains no egg and gluten, will lack the structure, so my cake collapsed and torn apart. 
I reduce the problem by using cornstarch, it has starch that will help in holding the cake together, and voila, I got my cake done.
For the filling, luckily that the boy can eat the yolk, so I use the egg yolk with coconut milk to make the coconut custard cream. The ganache made from dark chocolate (70% of cocoa mass, , the boy can eat it too, but if you have allergic to it, try finding the one that made from soy fat) and  thicken it by the gelatin, well ^^ it sets properly.
I feel great that I can finish this project at last, because the first time that I read the project I think that I had to skip it, haha, it's not easy!!!
My tasters have mix opinion, but it's good than bad, so I think that this one is good enough to give the recipe, anyway, the point that I have to say and want you to accept is it doesn't have the same taste as the original one.
PS. I made very small batch of this cake. If you can't eat egg yolk change the filling into jam is a good idea too.



 Allergen free Boston cream cake
Makes 2 (7cm cake)

Allergen free Chocolate cake
20g .................................. Cornstarch
45g .................................. Rice flour
50g .................................. Sugar
9g .................................... Cocoa powder

½ tsp ............................. Baking powder
¼ tsp ............................. Salt
30g ................................. Vegetable oil
½ tsp ............................. Vanilla extract
100g ............................... Soy milk
Coconut custard
2 ..................................... Egg yolks
40g ................................. Sugar
15g ................................. Corn starch
150g ............................... Coconut milk
50ml .............................. Water
Syrup
50g ................................. Simple syrup
Ganache
100g ............................... Dark chocolate (70%)
75ml ............................... Water
30g ................................. Sugar
2g ................................... Galatin


Preheat the oven to 180°C
Line 23x23cm pan with baking paper.
Sift flour, cornstarch, baking powder, salt and cocoa powder together.
 Mix soy milk, vanilla, and vegetable oil together.
Pour the flour mixture into the bowl and whisk to combine.
Pour into the pan and bake for 12-14 minutes or until the cake spring back when press lightly (Don't overcook it, or they will break).
Cool on a wire rack.


Make the coconut custard
 Put egg yolks and sugar in a bowl, whisk to combine, sift the cornstarch into the bowl, whisk to combine.
Warm coconut milk and water until hot, slowly pour over the yolk mixture, whisk all the time.
Strain through a sieve into a saucepan.
Place the pan over low heat and heat until boil for 1-2 minutes, whisk all the time, the mixture will be thick.
Let it cool.


Assemble:


Cut the cake into 8 rounds (7cm/each).
Place in the ring mold and sprinkle with syrup.


Pipe the custard over the cake, place another round of cake over sprinkle with syrup, repeat the process again, you will need 4 layers per cake.
Press until the cake stick together.
Refrigerate until required.


Make the ganache.
Bloom the gelatin in a cold water.
 Put the sugar and water in a saucepan over low heat and stir until the sugar dissolved. Raise the heat slightly and bring to the boil.
Stir in the chocolate until just melted and remove from the heat.


Put the gelatin and stir to combine.
Wait until thicken a bit, pour it over the cake and serve.

Chicken farm bakers' project # 38 : 
Egg white free, gluten free and also non dairy dessert, 
Allergen free Boston cream cake

2 comments:

アンゼエリン said...

You make the effort to bake an allergen free chocolate cake...Some mommies out there must be grateful to have this recipe...
*Thumbs Up*

Angeline

Ying said...

Hi Pook
Remember me..., Hazel here...
Nice cake...!!

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