Lingonberry and Clementine Christmas Cake {sans gluten – without milk}

Gâteau de Noël

Que serait Noël sans un gâteau de Noël, je vous le donne en mille… et bien pas grand chose (enfin on a quand même le droit de manger autre chose comme une salade de fruit For example !). On connait tous la traditionnelle bûche, mais cette année on bouscule les habitudes de Mémé Renée et de sa bûche à la crème au beurre chocolat marron et on prépare un gâteau de Noël aux airelles et clémentines. En plus c’est un gâteau sans gluten et sans lait, plutôt léger à déguster (même s’il n’y parait pas !) et qui satisfera les plus jeunes comme les moins jeunes. You just have to prepare it the day before because the cake is more easily cut into discs if it has rested in the fridge overnight., but positive point it will make you less work for the big day (you can even prepare the sponge cake several days in advance).

In any case, Christmas is fast approaching and I hope this cake can be part of your festive meals..

Gâteau de Noël recette

recette de Gâteau de Noël

Gâteau de Noël sans gluten

Lingonberry and Clementine Christmas Cake {sans gluten - without milk}

2016-12-22 18:03:54

Pour 8 people

To print

Ingredients

250 g rice flour
110 g vegetable margarine
100 g ground almonds
150 g of lingonberries
4 eggs
The juice and zest of an untreated clementine
50 g cane sugar
1 tablespoon of yeast
FOR THE GLAZE
260 g icing sugar
250 g vegetable margarine
1 vanilla pod
30 ml of vegetable rice milk

Preparation

Preheat the oven to 180°.
Beat the eggs and sugar to obtain a frothy mixture.. Add the margarine, flour and yeast and mix. Finally add the almond powder, zest and juice of clementine and cranberries to the dough. Pour the mixture into a non-stick mold and bake 40 minutes. Unmold and let cool on a wire rack. Keep 1 cool night.
The next day cut the cake into two equal discs.
Prepare the icing, beat the margarine and the icing sugar to obtain a smooth and slightly foamy mixture then add the milk and the scraped vanilla pod grains then beat again 30 second.
Start by spreading cream between each layer. Finish by icing the outside of the cake with the remaining cream using a spatula and smoothing it well to reveal the layers of cake..
Decorate with a few cranberries and clementine wedges.
Refrigerate before serving.

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