Today is both my birthday and my first born son’s birthday!!! The best birthday present of my life! This birthday cake has been a hit since I first made it because it’s so impressive and so easy!!!

The particular birthday cake you will see in the photos is from my other son’s birthday which was in December, hence the snowflake decoration. It’s the only cake I managed to take a picture of. As for today’s cake, we will make it together with my son who has his birthday! He already whipped the cream yesterday and we have kept it in the fridge.

Happy birthday to us and all the best to everyone!!!


Yields1 ServingDifficultyBeginner

Prep Time35 minsCook Time25 minsTotal Time1 hr

Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients  must be checked that are Gluten-Free and without traces of gluten.

for sponge cake
 6 eggs
 ½ cup granulated sugar
 ½ cup gluten-free flour mix for pastries
 ½ cup unsweet cocoa powder
 2 tbsp baking powder
for moisten the sponge cake
 60 ml espresso coffee or instant coffee
 60 ml sweet wine or coffee liqueur or any liqueur
for cream
 2 cans of whipped cream*
 2 cans sweetened concentrated milk
 2 tbsp vanilla extract
for chocolate ganache
 200 g couverture preferably with 65% cocoa
 200 g heavy cream (I put the one with the least fat)
addition
 butter for the pan or parchment paper
 unsweet cocoa powder for the pan
 icing sugar for the decoration on top

Abbreviations: g=grams kg= kilograms cup=250 ml tsp= teaspoon=5 ml  tbsp= tablespoon=3 tsp=15 ml ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) l=litre/liter=1000ml

1

Beat the cream ingredients in the mixer. First whip the whipped cream and then add the milk and vanilla.

2

Place it in the fridge to cool and thicken.

3

Turn on the oven at 180°C/350°F to preheat.

4

Beat the eggs with the sugar very well and add the rest of the ingredients and beat them with the mixer for 3-4 minutes.

5

Butter a large pan (the one in our oven approx. 39X45cm/15”X19”) or put parchment paper and sprinkle it with cocoa powder, so that our sponge cake doesn't stick.

6

Pour the mixture into the pan and bake it in a preheated oven at 180°C/350°F for about 25 minutes.

7

When it has cooled and after we have turned it over, cut it with the help of a plate or bowl as shown in the photo.

8

Join what is left over from the edges and cut another round. A total of 4 round sponge cakes.

9

Moisten each sponge cake with the coffee liqueur liquid and spread the cream on it. Until the layers are finished.

10

On top and around, spread the remaining cream and spread it with a spatula.

11

Prepare the chocolate ganache: In a small saucepan, heat the heavy cream until it steams - be careful not to boil/burn it - and remove it from the heat. While the heavy cream is heating, chop the chocolate couverture in small pieces.

12

Pour in the small pieces of the chocolate couverture in the heated heavy cream and stir them until the couverture is completely melted.

13

Pour the chocolate ganache over our cake. Here, a rotating disk helps a lot, but you can do without it as well.

14

For better results leave the birthday cake in the fridge for at least 2 hours.

Ingredients

for sponge cake
 6 eggs
 ½ cup granulated sugar
 ½ cup gluten-free flour mix for pastries
 ½ cup unsweet cocoa powder
 2 tbsp baking powder
for moisten the sponge cake
 60 ml espresso coffee or instant coffee
 60 ml sweet wine or coffee liqueur or any liqueur
for cream
 2 cans of whipped cream*
 2 cans sweetened concentrated milk
 2 tbsp vanilla extract
for chocolate ganache
 200 g couverture preferably with 65% cocoa
 200 g heavy cream (I put the one with the least fat)
addition
 butter for the pan or parchment paper
 unsweet cocoa powder for the pan
 icing sugar for the decoration on top

Directions

1

Beat the cream ingredients in the mixer. First whip the whipped cream and then add the milk and vanilla.

2

Place it in the fridge to cool and thicken.

3

Turn on the oven at 180°C/350°F to preheat.

4

Beat the eggs with the sugar very well and add the rest of the ingredients and beat them with the mixer for 3-4 minutes.

5

Butter a large pan (the one in our oven approx. 39X45cm/15”X19”) or put parchment paper and sprinkle it with cocoa powder, so that our sponge cake doesn't stick.

6

Pour the mixture into the pan and bake it in a preheated oven at 180°C/350°F for about 25 minutes.

7

When it has cooled and after we have turned it over, cut it with the help of a plate or bowl as shown in the photo.

8

Join what is left over from the edges and cut another round. A total of 4 round sponge cakes.

9

Moisten each sponge cake with the coffee liqueur liquid and spread the cream on it. Until the layers are finished.

10

On top and around, spread the remaining cream and spread it with a spatula.

11

Prepare the chocolate ganache: In a small saucepan, heat the heavy cream until it steams - be careful not to boil/burn it - and remove it from the heat. While the heavy cream is heating, chop the chocolate couverture in small pieces.

12

Pour in the small pieces of the chocolate couverture in the heated heavy cream and stir them until the couverture is completely melted.

13

Pour the chocolate ganache over our cake. Here, a rotating disk helps a lot, but you can do without it as well.

14

For better results leave the birthday cake in the fridge for at least 2 hours.

Easy Gluten Free Birthday Cake
  • If you find it difficult to cut the sponge cake rounds, then you can cut it into square/rectangle or bake it directly in round pans or disposable aluminium pans. With disposable overalls, you also save time on washing.
  • For better results leave the birthday cake in the fridge for at least 2 hours before you serve it.

*whipped cream in a can: In Greece, we have also, this type of cream that is an ideal for making sweets such as ice creams, chilled sweets etc. It is easy to use – all you need to do is to add icing sugar or sweetened concentrated milk and beat for 5 minutes in a simple hand mixer. It contains vegetable fats and milk. One packing is 250 gr makes up approximately 750 ml of cream. The most well known in Greece are Morfat, Ermol & Jotis. It has the same texture as coconut cream as you can see at photo below. So you can use coconut cream if you are lactose intolerance.

Good Luck and Bon Appétit!!!

Did you make this recipe;

I don’t want to miss any of your creations!
Take a photo & upload it to Instagram tagging me @vivoglutenfreecom so I can also be proud  for you.

   

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