Welcome June with positive energy and a slice of this stunning Gluten-Free Deluxe Fruit and Nut Cake, a masterpiece of flavors that is sure to impress. Featuring layers of nutty meringue, rich creamy fillings, and a medley of fruits and candied cherries, this cake is refined in both taste and appearance. It's a perfect choice for those looking for a gluten-free dessert option that doesn't compromise on taste or texture.
Why You'll Love This:
This cake combines the crunch of roasted almonds, the sweetness of fruits like cherries and pineapple, and the richness of a creamy filling, making each bite an exquisite experience. It's crafted to be gluten-free, making it accessible to those with dietary restrictions, and it's layered with visual appeal and delectable flavors, ensuring it's as much a feast for the eyes as it is for the palate.
Perfect Occasion:
This cake is ideal for celebrating the start of summer, special occasions, or any moment that calls for something truly spectacular. It's perfect for gatherings, family celebrations, or as a special treat to enjoy with friends during a weekend brunch.
Decoration Tips:
To enhance its luxurious look, decorate the top with swirls of whipped cream, sprinkle with roasted almond flakes, and adorn with candied cherries. The contrasting textures and colors will make this cake the centerpiece of any dessert table.
Ingredients:
- Meringue Layers:
- 18 egg whites
- 300g sugar
- 450g nuts (half chopped, half ground)
- Filling:
- 18 egg yolks
- 225g sugar
- 300g butter, room temperature
- 750ml heavy cream (whipped)
- Fruit Mix-ins:
- 300g cherries (fresh or candied)
- 200g pineapple (diced)
- Toppings:
- 300g roasted almond flakes
- 200g whipped cream
- 100g candied cherries
Instructions:
- Meringue Layers:
- Preheat your oven to 200°C (392°F).
- Cut parchment paper into three 15x30cm pieces.
- Whisk the egg whites and gradually add sugar until stiff peaks form. Fold in the nuts.
- Spread the mixture onto the prepared parchment sheets.
- Bake each sheet for 15 minutes until golden and set. Allow to cool.
- Filling:
- Double-boil egg yolks and sugar until thick. Let cool completely.
- Cream the butter until fluffy and gradually mix into the cooled yolk mixture.
- Divide the filling in half. Fold whipped cream into one half.
- Split the cream-filled mixture in half again, mixing diced pineapple into one part and cherries into the other.
- Assembly:
- Layer the meringue, then pineapple cream, another meringue, plain cream, and then the final meringue topped with cherry cream.
- Cover the entire cake with whipped cream, sprinkle with roasted almonds, and decorate with candied cherries.
- Chill:
- Refrigerate the cake for several hours or overnight to set properly.
Enjoy this delightful Gluten-Free Deluxe Fruit and Nut Cake, an exquisite creation that promises a taste of luxury with every slice, making any occasion a little more special!