Gluten Free Caramel-Raspberry Yogurt Cake

I got my adjustable pastry ring this evening and I just HAD to make a cake to try how it works. So I came up with a new recipe. I didn't want anything to heavy or too fattening and decided that I would use the plain yogurt I had in the fridge to make a low fat filling. To make the sponge cake base and layers I used Bob's Mill White Rice Flour or you could also use Ener-G Sweet Rice Flour.



Here is what you need for the sponge:



2 eggs

100 g sugar, superfine

100 g butter, melted

100 g rice flour

4 tsp cocoa powder

1/2 tsp baking powder

2 tbsp of rum/amaretto



Melt the butter in a small sauce pan or in the microwave and set aside. In a bowl whisk the eggs, amaretto and the sugar until light and fluffy, continuing to whisk add the melted butter, the cocoa powder and then while mixing add the flour little by little. Fill in the prepared pastry ring (I opened it up to about 5,5 inches) and bake in the preheated 400F / 200C oven for about 20 to 25 minutes (it's good when a wooden skewer comes out clean). Remove from the oven and let cool, then slice into 3 layers.



While your sponge cake cools, prepare the filling:



16 oz Plain Yoghurt

8 oz Caramel Sauce

1 Envelope Knox Gelatine

Raspberries



In a bowl whisk the yogurt with the caramel sauce (or you could just buy caramel yogurt), dissolve the gelatin in a little bit of hot water and then combine well with the yogurt.



In the meantime your sponge should be cooled down and you can start to assemble the cake. Take a baking sheet then prepare a cake round ( I just cut out a circle that slightly bigger than the cake and covered it in aluminum foil). Set down the first layer and position the pastry ring around it so there is a little room between the ring and the cake. Pour some of the yogurt mixture over it and layer some raspberries, cover with the middle layer, repeat. Put on the top layer, cover with the remaining yogurt mixture, decorate with some nice raspberries and chill overnight.



Remove the pastry ring carefully and serve.......... voila, Gluten Free Caramel-Raspberry Yogurt Cake!



PS: I'd think you can make this cake with any kind of flavored yogurt and fruit of the season, like blueberries, blackberries, or coffee and chocolate. Just really depends on your taste!