COOKING TIME: 20 MINUTES
RESTING TIME: 12 HOURS
200 g (7 oz) crème mousseline (see further below)
500 g (1 lb 2 oz) chantilly
cream (see page 38)
500 g (1 lb 2 oz) strawberries
100 g (3½ oz) redcurrants
100 g (3½ oz) sugar
80 g (2¾ oz) rice flour
60 g (2¼ oz) cornflour (cornstarch)
Preheat the oven to 180°C (350°F). Make the sponge: beat the eggs and sugar in a mixer for 6–8 minutes, until the mixture is thick and pale. Mix in the rice
flour and cornflour.
Divide the batter between two 30 cm (12 inch) acetate rings on a baking tray lined with baking paper. Bake for 20 minutes, then allow to cool inside the rings. Cover with plastic wrap and refrigerate overnight.
Prepare the crème mousseline and chantilly cream. Set aside in the refrigerator overnight.
Arrange some sliced strawberries on top of one of the sponges, around the inside of the cake ring. Spread the crème mousseline over the sponge. Reserve some strawberries to decorate the top of the cake, and chop the rest. Add the chopped strawberries to the crème mousseline layer.
Unmould the other sponge cake and lay it on top of the crème mousseline. Spread the crème chantilly over the top, reserving a little for piping. Refrigerate for at least 4 hours.
Just before serving, unmould the sponge. Pipe the reserved crème chantilly around the edge. Arrange the redcurrants and reserved strawberries on top.
To make the crème mousseline
MAKES 500 G (1 LB 2 OZ) CREAM
COOKING TIME: 5 MINUTES
500 ml (17 fl oz) milk
240 g (8½ oz) sugar
1 vanilla bean
75 g (2½ oz) cornflour
100 g (3½ oz) egg yolk
(about 5 yolks)
250 g (9 oz) butter
Bring the milk to the boil with 180 g (6 oz) of the sugar in a saucepan and the split vanilla bean. Mix the rest of the sugar and the cornflour together in a bowl (to avoid lumps). Add the egg yolks and whisk until the mixture is pale. Remove the vanilla bean from the milk. Pour a third of the hot milk into the mixture and mix.
When the mixture is smooth and flowing, return it to the saucepan and cook over medium heat, stirring constantly. After 2 minutes, take the pan off the heat and add the butter. Mix until very smooth. Pour into a tray and cover with plastic wrap, with the wrap in contact with the surface so it doesn’t form a skin as it cools. Set aside in the refrigerator.
Once the crème has cooled, place it in a mixer fitted with a whisk attachment and beat on a high speed to give it volume. It will become light and airy. Place in the refrigerator. Use the cream with a piping bag.
Extract from Gloriously Gluten Free by Frederique Jules