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Bavarian Strawberry Pie Recipe

A coconut crust and pretty fluffy filling make this gluten free dessert special!

Ingredients:

2 1/2 cups flaked coconut

1/3 cup butter, melted

1 quart fresh strawberries, sliced

3/4 cup sugar

1 envelope unflavored gelatin

1/2 cup cold water

2 teaspoons lemon juice

1 cup heavy whipping cream, whipped

Directions:

In a small bowl, combine coconut and butter.  Press onto the bottom and up the sides of a greased 9-inch pie plate.  Bake at 300 degrees for 30-35 minutes or until lightly browned (over edges loosely with foil to prevent overbrowning if necessary).  Cool on a wire rack.

In a large bowl, combine strawberries and sugar; let stand for 15 minutes.  In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute.  Cook and stir over medium heat until gelatin is dissolved; stir in lemon juice.  Stir into strawberry mixture.  Cool to room temperature.  Fold in whipped cream.  Pour into crust.  Refrigerate for at least 4 hours before slicing.

Yield 8-10 servings

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strawberry roll cake

This is an impressive and fairly easy dessert.  Light and airy, a great way to use the last of the Summer strawberries!

 

Ingredients

    • Unsalted butter, for pan
    • 8 extra-large eggs, room temperature, separated
    • 1/2 cup granulated sugar
    • 1 1/2 teaspoons pure vanilla extract
    • 1/2 cup Domata Recipe Ready flour
    • 2 teaspoons sifted baking powder
    • 1 pint heavy cream
    • 2 tablespoons confectioners’ sugar, plus more for work towel
    • 1 quart strawberries, washed, dried, and hulls removed

Directions

  1. Preheat oven to 350 degrees. Butter and line a rimmed 15-by-10-by-1-inch jelly roll pan with parchment paper; set aside.
  2. In a large bowl, beat egg yolks and sugar together until light in color, about 1 minute; stir in 1/2 teaspoon vanilla. Add Domata Recipe Ready flour and baking powder; stir until well combined.
  3. In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until stiff peaks form. Gently fold into flour mixture.
  4. Pour cake batter in prepared pan and spread evenly with a spatula or the back of a spoon. Transfer baking sheet to oven and bake until cake springs back when touched, about 20 minutes.
  5. Meanwhile, set 6 strawberries aside for garnish. Thinly slice remaining strawberries. Place heavy cream in the bowl of an electric mixer fitted with the paddle attachment; beat on medium speed. Slowly add remaining teaspoon vanilla and 2 tablespoons confectioners’ sugar. Continue beating until soft peaks form. Set half of the whipped cream aside. Gently fold sliced strawberries into remaining half; set aside.
  6. Lay a clean kitchen towel flat on a work surface with one of the short ends facing you. Generously sprinkle dish towel with confectioners’ sugar. Flip cake onto towel, remove baking sheet, and peel off parchment paper. Using the dish towel, roll cake away from you; let cool.
  7. Unroll cake. Evenly spread strawberry whipped-cream mixture over surface of the cake and re-roll. Transfer cake to a serving plate and evenly spread top and sides of cake with reserved whipped cream. Cut reserved whole strawberries in half lengthwise and place on top of cake for garnish.

 

Domata Gluten Free Sponge Cake

This was my first attempt at making a Sponge Cake.  It turned out great!  There are so many variations you can make with a sponge cake.  I’m sure I’ll be posting more ways to use this versatile recipe.  Here is a delicious and somewhat impressive way to serve summer berries.

Sponge Cake

Ingredients:

4 Tablespoons butter

2/3 cup sugar

4 egg yolks

2 teaspoons vanilla extract

4 egg whites

pinch of salt

2 Tablespoons sugar

3/4 cup Domata Gluten Free Recipe Ready Flour

Directions:

Preheat oven to 350 degrees.

Butter and flour the cake pan.

Melt the butter and set aside to cool.

Gradually beat the sugar into the egg yolks, add the vanilla, and continue beating for several minutes until mixture is thick and pale yellow.

Beat the egg whites and salt together in a separate bowl until soft peaks are formed; sprinkle in the sugar and beat until stiff peaks are formed. Scoop one fourth of the egg whites over the top of the egg yolk and sugar mixture. Add one fourth of the Domata Gluten Free Recipe Ready Flour, and delicately fold in until partially blended. Then add one third of the remaining egg whites, add one third of the remaining flour.  Fold until partially blended, and repeat with half of each, then the last of each and half of the tepid, melted butter. When partially blended, fold in the rest of the butter but omit the milky residue at the bottom of the pan. Do not over mix; the egg whites must retain as much volume as possible.

 

Turn into prepared cake pan, tiling pan to run batter to the rim all around. Set in middle level of preheated oven and bake for 30 to 35 minutes. Cake is done when it has puffed, is lightly brown, and has just begun to show a faint line of shrinkage from the edges of the pan.

For this version, I cut the cake in half, spread macerated berries and whipped cream on the first layer.  Add the second layer and top with more berries.

 

 

Domata Gluten Free Sponge Cake

 

This was my first attempt at making a Sponge Cake.  It turned out great!  There are so many variations you can make with a sponge cake.  I’m sure I’ll be posting more ways to use this versatile recipe.  Here is a delicious and somewhat impressive way to serve summer berries.

Sponge Cake

Ingredients:

4 Tablespoons butter

2/3 cup sugar

4 egg yolks

2 teaspoons vanilla extract

4 egg whites

pinch of salt

2 Tablespoons sugar

3/4 cup Domata Gluten Free Recipe Ready Flour

Directions:

Preheat oven to 350 degrees.

Butter and flour the cake pan.

Melt the butter and set aside to cool.

Gradually beat the sugar into the egg yolks, add the vanilla, and continue beating for several minutes until mixture is thick and pale yellow.

Beat the egg whites and salt together in a separate bowl until soft peaks are formed; sprinkle in the sugar and beat until stiff peaks are formed. Scoop one fourth of the egg whites over the top of the egg yolk and sugar mixture. Add one fourth of the Domata Gluten Free Recipe Ready Flour, and delicately fold in until partially blended. Then add one third of the remaining egg whites, add one third of the remaining flour.  Fold until partially blended, and repeat with half of each, then the last of each and half of the tepid, melted butter. When partially blended, fold in the rest of the butter but omit the milky residue at the bottom of the pan. Do not over mix; the egg whites must retain as much volume as possible.

 

Turn into prepared cake pan, tiling pan to run batter to the rim all around. Set in middle level of preheated oven and bake for 30 to 35 minutes. Cake is done when it has puffed, is lightly brown, and has just begun to show a faint line of shrinkage from the edges of the pan.

For this version, I cut the cake in half, spread macerated berries and whipped cream on the first layer.  Add the second layer and top with more berries.

Firecracker Push-Pop

July 2, 2013 — 1 Comment

Firecrack Pushpops

 

These make great 4th of July treats!  

Gluten Free Mini White Cakes

1 1/4 cups Domata Recipe Ready flour
1 tsp baking powder
1/4 tsp salt
3 large egg whites, room temperature
3/4 cup sugar
1/4 cup vegetable oil
1 tsp vanilla extract
1/4 tsp almond extract
1/4 cup milk

Preheat oven to 350F. Lightly grease a mini whoopie pie pan or a mini muffin pan.
In a medium bowl, whisk together Domata Recipe Ready flour, baking powder and salt.
In a large bowl, beat together egg whites and sugar until thick, fluffy and almost doubled in volume, about 2-3 minutes. Blend in vegetable oil, vanilla extract and almond extract. Stir in half of the flour mixture, followed by the milk. Stir in remaining flour mixture and mix just until no streaks of dry ingredients remain.
Divide batter evenly into prepared pan (excess batter can be held in the bowl if you need to use the same pan for multiple batches).
If using a mini whoopie pie pan, bake for 9-10 minutes, until the cakes spring back when lightly pressed.
If using a mini muffin pan, bake for 11-13 minutes, until the cakes spring back when lightly pressed.
Turn cakes out of their pans and allow them to cool completely on a wire rack.

Makes 36 mini whoopie pie rounds.
Makes 24 mini cupcakes.

Firecracker Push Pop Cakes
36 mini whoopie pie rounds (for 12 pops)
2 cups lightly sweetened whipped cream
approx. 1 1/2 cups diced fresh strawberries
approx. 1 cup fresh blueberries

Place one round of cake into each treat pop container.
Top first cake round with about 1 1/2 tsp whipped cream, then top with about a tablespoon of diced strawberries, or enough to make one layer. Repeat with second cake round, whipped cream and blueberries. Repeat with third cake round and whipped cream, then top with a few extra strawberries to finish.
*Feel free to adjust amounts as needed. If your cake rounds are very thick, cut them in half.

Makes 12 pops.

Domata Tres Leches Cake

 

Note: This sweet Latin American classic provides a lush backdrop for peak-season strawberries. Meant to be made ahead and served chilled, it’s ideal for casual summer entertaining. When strawberries have run their course, try it with peaches and blackberries.

Serves 12

For the cake:

• 1/2 c. butter (1 stick) melted and cooled, plus more for greasing baking dish, divided

• 1 1/2 c. Domata Recipe Ready Flour

• 1 tsp. baking powder

• 1/2 tsp. coarse salt

• 5 eggs

• 3/4 c. sugar

• 1 tsp. pure vanilla extract

For the milk mixture:

• |1 (14 oz.) can sweetened condensed milk

• 1 (12 oz.) can evaporated milk

• 1 c. half-and-half

To serve:

• 1 1/2 quarts strawberries

• Sugar to taste, if desired

• 2 c. heavy cream

• 1/4 c. sugar

• 1 tsp. vanilla extract

Directions

Preheat oven to 350 degrees. Lightly butter a 9- by 13-inch baking pan.

In a medium bowl, whisk Domata Recipe Ready flour, baking powder and salt.

In a large bowl, using an electric mixer, beat eggs and 3/4 cup sugar on high speed until thick and pale, about 4 minutes. Add vanilla and beat to combine. With mixer on low, gradually add flour mixture and beat to combine. With rubber spatula, fold in melted butter, taking care to deflate mixture as little as possible.

Pour batter into prepared baking pan, and bake till top is golden and a toothpick inserted in center comes out clean, 20 to 30 minutes, rotating pan halfway through baking. (Note: A metal baking pan may bake cake faster than a glass or ceramic; let your eye and a toothpick be your guide.)

In a medium bowl, whisk together sweetened condensed milk, evaporated milk and half-and-half. Poke warm cake all over with a wooden skewer or toothpick, then pour milk mixture over top. Let cake sit at room temperature for 15 minutes, then cover with plastic wrap, and refrigerate 4 hours or overnight.

To serve: Hull and slice strawberries. Sweeten with a tablespoon or more sugar if needed, and allow berries to macerate in a little sugar for a few minutes. In a medium bowl, use an electric mixer to beat cream, 1/4 cup sugar and vanilla to stiff peaks. Distribute berries and their juice evenly over cake, then spread whipped cream over the top. (You can do this several hours ahead.) Alternatively, “frost” cake with whipped cream, and serve strawberries on the side.