Gluten free white chocolate cake

Today we will prepare a delicious white chocolate cake suitable for gluten intolerant people. Allergies and intolerances often prevent us from having certain products – that’s over! This gluten-free white chocolate cake is perfect for breakfast or as a snack.

Without giving up taste and quality, it is an ideal recipe for sweetening up a grey day. In both winter and summer, any excuse is good enough to get into the kitchen and prepare something. This is a simple recipe that does not require much time.

Ingredients:

• 4 eggs
• 200 g of sugar
• 125 g of butter
• 125 ml of oil
• 220 g of gluten-free flour (see list of foods suitable for coeliacs)
• 1 white chocolate bar (see list of foods suitable for coeliacs)
• 25 ml of milk
• 1 sheet of unflavoured gelatine

How to make it:

1. To make the white chocolate cake, the whites are separated from the eggs.
2. The next step is to beat the egg whites to stiff peaks with half the sugar.
3. After this, mix in a bowl the flour, the egg yolks, the butter, oil and the rest of the sugar. When you have a compact dough, gradually add the stiff egg whites.
4. Pour all the mixture into a previously greased container with butter.
5. Bake at 170ºC for approximately 50 minutes. We will have heated it up previously.
6. Hydrate the gelatine sheet in a container with cold water to make the white chocolate cake.
7. Melt the chocolate with the milk.
8. Mix the melted chocolate with the gelatine sheet. Leave to cool.
9. Once cold, cover the cake with the mixture and it will harden. You know, you can always share it… or not.

Fuente: FACE: Federation of Celiac Associations in Spain (www.celiacos.org)