Recipe: Yummy Rice flour cake with white chocolate & chestnut

Rice flour cake with white chocolate & chestnut. I invented a recipe of a Wagashi like cake which is made from white chocolate (instead of a bean paste) & rice flour. Gluten Free Chocolate Mayonnaise CakeLynn's Kitchen Adventures. Triple Chocolate Cake with Tangy Cocoa Frosting Gluten FreeFit Mama Food.

Rice flour cake with white chocolate & chestnut This white flourless chocolate cake is the perfect blond version of the most decadent, easiest dessert you can imagine. Typically, flourless chocolate cakes require egg whites beaten until stiff. Such cakes rise more when baking, but then it sinks more once cooled Watch how to make IT. You can cook Rice flour cake with white chocolate & chestnut using 8 ingredients and 13 steps. Here is how you cook it.

Ingredients of Rice flour cake with white chocolate & chestnut

  1. Prepare 100 g of Chestnut puree.
  2. It’s 50 g of Sugar.
  3. It’s 50 g of White chocolate containing sugar.
  4. You need 40 of gYoghurt.
  5. You need 1/2 Tbsp of Sugar.
  6. Prepare 60 g of Rice flour.
  7. Prepare 2 of Eggs.
  8. You need 30 g of Sugar.

Best way to see the texture of the cake i.e. moist, tender crumb but fudgey, not dense. This is a very heavy white chocolate cake with a white chocolate frosting. It is a family favorite that is requested at every family gathering. Cook over medium heat, stirring constantly, until.

Rice flour cake with white chocolate & chestnut instructions

  1. Ingredients.
  2. Mold.
  3. Separate eggs into yolks and whites..
  4. Make chestnut batter–Mix 50g of chestnut puree and 50g of sugar. Add a yolk and mix them..
  5. Put 30g of rice flour and mix them..
  6. Make white chocolate batter–Melt 50g of white chocolate in a double boiler. Add 40g of yoghurt and melt them together. When the chocolate melted completely, take it off the heat..
  7. Add 1/2Tbsp of sugar and mix them well. Add a yolk and mix them..
  8. Put 30g of rice flour and mix them..
  9. Make meringue with white of the two eggs and the 30g sugar..
  10. Mix 1/2 of the meringue and the chestnut batter. Put it into a mold. Smooth the surface..
  11. Mix another 1/2 of the meringue and the white chocolate batter. Put it into a mold. Smooth the surface..
  12. Put the mold in a steamer. Put it on chopsticks to make a space under it. Steam it for 20 minutes over a high heat. (*Water in the steamer should be boiled when you put the mold. *Put a cloth under the lid to avoid dews dropping on the cake.) Unmold and put the cake on something like a toasting net to cool it. During cooling it, cover it with a cloth to keep it moisture..
  13. .

The cake layers of this White Chocolate Cake have white chocolate incorporated right into them. I melt down some white chocolate with the milk, and add that to You can try with cake flour for sure, same measurements, but I think the cake will still be on the denser side due to all the white chocolate. Billows of sweet white chocolate whipped cream float on top. Sans flour, the chocolate flavor is expansive and has room to sing. The intense flavor of chocolate unencumbered by flour makes this cake paradoxically Here are the tricks you need in your toolbox for cake success: Top-of-the-line ingredients, a mad amount of egg whites, and a few techniques to.

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