Gluten-Free and Lactose-Free Cocoa and Cream Slices

Name: Gluten-Free and Lactose-Free Cocoa and Cream Slices
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: Italia
Ingredients: 100 g sugar; 4 units eggs; 50 g gluten-free cake mix; 30 g gluten-free unsweetened cocoa; 20 g gluten-free potato starch; 500 ml whippable vegetable cream; 1 teaspoon vanilla paste; 1 tablespoon maple syrup

@elenaceliachiastanca

Milk slices but gluten-free and milk-free✨ so why not call them NONslice NONmilk?

Difficulty: Easy

Cooking time: 15 minCooking: 15 min

Preparation time: 30 minPreparation: 30 min

Country: Italia

elenaceliachiastanca@elenaceliachiastanca

Ingredients

No. Servings

Sugar100g
Eggs4units
Gluten-free cake mix50g
Gluten-free unsweetened cocoa30g
Gluten-free potato starch20g
Whippable vegetable cream500ml
Vanilla paste1teaspoon
Maple syrup1tablespoon

Preparation

STEP 1 OF 10
Preheat the oven to 180°C, meanwhile separate the egg whites from the yolks.
STEP 2 OF 10
In a bowl with an electric mixer, beat the egg whites until almost stiff, then add the sugar and continue beating until you get a smooth and firm mixture, then set aside.
STEP 3 OF 10
In another bowl, put the cake mix, starch, and unsweetened cocoa and mix them well together.
STEP 4 OF 10
Add the yolks and mix lightly.
STEP 5 OF 10
Also add the egg white and sugar mixture and stir until everything is well incorporated.
STEP 6 OF 10
Line a square mold with parchment paper (I use Benedetta's smart mold) but a lined baking tray is also fine.
STEP 7 OF 10
Pour the mixture into the mold and make sure to level it very well, trying to create fairly straight edges.
STEP 8 OF 10
Bake at 180°C for about 10/15 minutes or until you see that the surface is all a crust of bubbles.
STEP 9 OF 10
Remove from the oven, flip it over, and immediately remove the parchment paper.
STEP 10 OF 10
You can also turn them into ice creams by making sure to put them in an airtight container or wrapping them with aluminum foil or parchment paper.

Suggestions

Electric mixer
Square mold
Piping bag

General Information

Storage notes

In the fridge or freezer

More information

You can prepare the cream while the base is baking. To make it, pour the cream into a bowl and whip it well, then add the teaspoon of vanilla paste and the tablespoon of maple syrup, mix everything well. When the sponge cake is cold, cut it into regular rectangles, you should get about 18. You can also turn them into ice creams by making sure to put them in an airtight container or wrapping them with aluminum foil or parchment paper.

Origin

Italia

Analysis

Macronutrients (100 gr)

Attention

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Descrizione

Preparation

STEP 1 OF 10

Preheat the oven to 180°C, meanwhile separate the egg whites from the yolks.

STEP 2 OF 10

In a bowl with an electric mixer, beat the egg whites until almost stiff, then add the sugar and continue beating until you get a smooth and firm mixture, then set aside.

STEP 3 OF 10

In another bowl, put the cake mix, starch, and unsweetened cocoa and mix them well together.

STEP 4 OF 10

Add the yolks and mix lightly.

STEP 5 OF 10

Also add the egg white and sugar mixture and stir until everything is well incorporated.

STEP 6 OF 10

Line a square mold with parchment paper (I use Benedetta's smart mold) but a lined baking tray is also fine.

STEP 7 OF 10

Pour the mixture into the mold and make sure to level it very well, trying to create fairly straight edges.

STEP 8 OF 10

Bake at 180°C for about 10/15 minutes or until you see that the surface is all a crust of bubbles.

STEP 9 OF 10

Remove from the oven, flip it over, and immediately remove the parchment paper.

STEP 10 OF 10

You can also turn them into ice creams by making sure to put them in an airtight container or wrapping them with aluminum foil or parchment paper.