Genoise with Berries and Custard Recipe Gluten-free, dairy-free (casein-free) and hypotoxic

PORTIONS : 8


INGREDIENTS

  • 120 g (3/4 cup + 2 tbsp) all-purpose flour "La Merveilleuse"
  • 5 ml (1 tsp) baking powder
  • 1 ml (1/4 tsp) sea salt
  • 4 large eggs (about 220 g)
  • 110 g (1/2 cup) cane sugar
  • 7.5 ml (1 1/2 tsps) vanilla extract
  • Custard recipe
  • Fresh fruit of choice (raspberries, strawberries, blueberries)

PREPARATION

  1. Preheat the oven to 325° F (165° C). Oil and flour a 9-inch (23 cm) hinged pan.
  2. In a bowl, combine flour, baking powder and salt. Set aside.
  3. In another bowl, beat eggs at maximum speed with an electric mixer (about 1 minute). Gradually add the sugar and continue beating to obtain a smooth and creamy mixture (about 3 minutes). Then add the vanilla.
  4. Sift the flour mixture over the egg mixture and then gently fold the flour with a spatula.
  5. Pour the batter into the pan and bake on the centre rack of the oven, about 30 minutes, until a toothpick inserted in the centre comes out clean.
  6. Turn the cake over, without unmoulding it, and let it cool completely (about 45 minutes)
  7. Unmould the cake and place on a serving plate.

    CAKE ASSEMBLY:

    Dig a trench about 3/4 inch (2 cm) inside the cake, keeping 2.5 cm (1 inch) on the edges (see photograph).

    Place the custard inside this cavity. Garnish with fresh fruit and serve!
Recipe Genoise with Berries and Custard
Gluten-free, dairy-free (casein-free) and hypotoxic 
By: Cuisine l'Angélique

 

NUTRITION FACTS

240 Calories

Per portion

  • 8 %Fat: 5 g
  • Saturated 1,5 g
    8 %Trans 0,1 g
  • Polyunsaturated: 1,5 g
  • Omega-6: 0,5 g
  • Omega-3: 0,2 g
  • Monounsaturated: 2 g
  • Cholesterol: 140 mg
  • 3 %Sodium: 65 mg
  • 14 %Carbohydrate: 41 g
  • 8 %Fibres: 2 g
  • Sugars: 23 g
  • Protéines: 7 g
  • 10 %Vitamin A
  • 25 %Vitamin C
  • 10 %Calcium
  • 10 %Iron
  • 45 %Manganese
  • 30 %Sélénium
  • 45 %Vitamin B12