- five eggs
- 1 cup of sugar
- 1/2 tsp salt
- 1 tsp. vanilla
- 1/2 cup white rice flour
- 1/4 cup tapioca starch
- 1/4 cup potato starch
- 1 heaping tbsp. sweet rice flour
- 1 tsp. baking powder
- 1/2 tsp. xanthan gum
(Alternative flour mix that I had good results with -- 1/4 cup white or brown rice, 1/4 cup white corn, 1/2 cup cornstarch, 1 tbsp potato starch)
Beat eggs and sugar until thick and creamy, add salt and vanilla.
Mix all dry ingredients together well....... and then add to egg mixture , beating until smooth.
Divide batter into two greased round cake pans, ( I put waxed paper on the bottom to facilitate easy removal )
Bake at 350' for about 40 minutes and cool in pan.
- 3/4 cup sugar
- 2 tbsp cornstarch
- 3 eggs or 6 yolks (I've done it both ways, but the six yokes is definitely better!)
- 1 1/2 cups milk
- 1 pkg Oeker's Vanilla Sugar (you can of course use Vanilla extract, but I LOVE the flavor of Oeker's Vanilla Sugar)
- 1/2 cup very soft butter
Combine the sugar and cornstarch and Oeker's Vanilla sugar, add yokes (or eggs) and beat until fluffy .
Stir in the milk.
Cook until thickened.... remove from heat ..place plastic wrap directly on custard and let cool to room temperature.. Be patient !
Then mix in soft butter until perfectly smooth and place in fridge until firmed to spreading consistency .
Put Butter Cream filling between the layers and then cover top and sides as well.
Cover with toasted almond flakes ... and I drizzled chocolate over the top. (3 chocolate squares melted in the microwave with a little sugar and milk- ***note- let the milk boil and the squares just turn soft , then stir until they are melted, I find letting them melt completely takes the shine and smoothness out of the chocolate )
Vic liked his piece of cake served with homemade berry sauce.