Gluten Free Caramel-Raspberry Yogurt Cake

I got my adjustable pastry ring this evening and I just HAD to make a cake to try how it works. So I came up with a new recipe. I didn't want anything to heavy or too fattening and decided that I would use the plain yogurt I had in the fridge to make a low fat filling. To make the sponge cake base and layers I used Bob's Mill White Rice Flour or you could also use Ener-G Sweet Rice Flour.

Here is what you need for the sponge:

2 eggs
100 g sugar, superfine
100 g butter, melted
100 g rice flour
4 tsp cocoa powder
1/2 tsp baking powder
2 tbsp of rum/amaretto

Melt the butter in a small sauce pan or in the microwave and set aside. In a bowl whisk the eggs, amaretto and the sugar until light and fluffy, continuing to whisk add the melted butter, the cocoa powder and then while mixing add the flour little by little. Fill in the prepared pastry ring (I opened it up to about 5,5 inches) and bake in the preheated 400F / 200C oven for about 20 to 25 minutes (it's good when a wooden skewer comes out clean). Remove from the oven and let cool, then slice into 3 layers.

While your sponge cake cools, prepare the filling:

16 oz Plain Yoghurt
8 oz Caramel Sauce
1 Envelope Knox Gelatine
Raspberries

In a bowl whisk the yogurt with the caramel sauce (or you could just buy caramel yogurt), dissolve the gelatin in a little bit of hot water and then combine well with the yogurt.

In the meantime your sponge should be cooled down and you can start to assemble the cake. Take a baking sheet then prepare a cake round ( I just cut out a circle that slightly bigger than the cake and covered it in aluminum foil). Set down the first layer and position the pastry ring around it so there is a little room between the ring and the cake. Pour some of the yogurt mixture over it and layer some raspberries, cover with the middle layer, repeat. Put on the top layer, cover with the remaining yogurt mixture, decorate with some nice raspberries and chill overnight.

Remove the pastry ring carefully and serve.......... voila, Gluten Free Caramel-Raspberry Yogurt Cake!

PS: I'd think you can make this cake with any kind of flavored yogurt and fruit of the season, like blueberries, blackberries, or coffee and chocolate. Just really depends on your taste!

Strawberry Swirl Cheesecake

Well, I love cheesecake, but most of the time, they are really heavy and I wanted to make something a little lighter for summer. I had some strawberries in my fridge and needed to do something with them. So before I even thought of the cheesecake, I'd decided I wanted to make a strawberry sauce.

That strawberry sauce or coulis, I then used in the cheesecake, to create little pockets of fruity deliciousness in the cheesecake and, I must say, it made it look pretty too.

So, here's what you need to make this delicious and pretty easy dessert.

For the coulis:

2 cups of strawberries, cut in pieces
1 cup sugar
1 1/2 cups water

Place all the ingredients in a saucepan and bring to a boil, cook for about 10 minutes until the strawberries are really soft and almost fall apart. Remove from the heat and put in a blender or use an immersion blender to blend for a smooth consistency. Strain through a sieve to get the seeds out and then put back into the pan, keep simmering until its thick and syrupy in it's consistency, cool.


For the crust:

1 1/4 cups Graham Cracker Crumbs
1/2 cup Sugar
5 Tbs Butter or Margarine melted

Mix the above ingredients in a bowl so everything is well combined, press the mixture in a 9 inch spring form so it is well covered and push up about 1/4 inch on the side, then bake in a preheated 350 degree oven for about 5 minutes (this will make the crust a bit crunchier). After 5 minutes take out of the oven and cool.

For the filling:

16 oz Cream Cheese or light Cream Cheese
1/2 cup Sugar
1 cup boiling Water
2 Tbs Vanilla Extract (I also added the seeds of 1/2 vanilla bean)
1 Lemon, Zest only (finely grated)
1 envelope Gelatine

In a mixing bowl, mix the cream cheese, lemon zest and vanilla. Bring one cup of water to a boil and stir in the sugar and gelatine until it is fully dissolved, about 3- 5 minutes. Then slowly blend the gelatine mixture with the cream cheese.

Pour half of the cream cheese mixture on the cooled crust, then with a spoon drop little pools of strawberry coulis on top of it, so there is a bit all over the mixture, cover with the rest of the cream cheese. drop some more coulis on top and then take a knife and just move it through the coulis drops, so you create a nice marble effect on the cheesecake.

Once you are finished, cover your cheesecake and cool in the fridge for about 2-3 hours.

Then enjoy! Let me know what you think!