Sometimes when I am working on one recipe, I discover something even better. That is what happened with this torte. I have been obsessed with lemons and oranges lately and was working on several different versions of cake, when I quite accidentally came up with this Berry Citrus Torte.
This cake has a light citrus flavor that is quite spectacular and I just couldn’t see burying it under any type of frosting. And not icing this cake also makes it very easy and fast to assemble.
I realized that berries would be delicious with this cake, but which berry? Obviously, I chose all of them. The different textures in this torte from the berries, cake and creamy topping make this torte even more delicious.
You just never know. Sometimes accidents are not accidents at all, just beautiful, delicious tortes.
The most difficult part of assembling this cake is slicing the layers. If you have time, refrigerate your layers until they are nicely chilled before slicing them in half. The chilling firms up the cake and makes it easier to slice through them.
For more delicious gluten free recipes, please visit our recipe page.
Need help finding gluten free items in your grocery store? Download our free mobile app with scanner today to ease the stress of shopping for gluten free items.
| Prep Time | 30 minutes |
| Cook Time | 30-35 minutes |
| Servings |
servings
|
- 3 cup all purpose gluten free flour mix with xanthan gum see Note below
- 1 Tbsp baking powder
- 1/4 cup dry milk powder or non dairy alternative
- 1/4 tsp salt
- 1 cup lemon zest
- 1 Tbsp orange zest
- 1/2 cup butter unsalted, room temperature
- 2 cup granulated sugar
- 4 eggs room temperature, separated
- 1 tsp lemon juice or 1/2 tsp extract
- 1 tsp orange juice or 1/2 tsp extract
- 1 cup milk or non dairy alternative
- 16 oz non dairy whipped topping or prepared whipped cream
- 1 pint blueberries fresh
- 1 pint raspberries fresh
- 1 pint blackberries fresh
- 1 pint strawberries fresh
Ingredients
|
Rate this recipe!
|
- Preheat oven to 350 degrees and spray two 9" round cake pans with cooking spray. Line bottoms of cake pans with parchment paper circles.
- Measure out flour, dry powdered milk, baking powder and salt into a large bowl. Whisk until well incorporated.
- Add lemon and orange zest to the dry ingredients and whisk well.
- In a stand mixer bowl, measure out butter and 1 3/4 cups sugar. Mix on low to combine and then on medium high until light and fluffy, about 3-4 minutes.
- Add egg yolks to the butter mixture, one at a time. Mixing well and scraping in between each addition.
- With stand mixer on low, alternate adding the milk and the dry ingredients until completely added and well blended. Remove bowl from stand.
- Put egg whites in a separate bowl. Beat on high until they form soft peaks. Add the remaining 1/4 cup of sugar and continue beating on high until they form stiff peaks.
- Add one large spoonful of egg whites to the cake batter. Gently fold into the batter until well incorporated. Add rest of the egg whites on top of the batter and gently fold until well incorporated.
- Divide batter evenly between two cake pans and bake on the center oven rack for 30 - 35 minutes, when a tester inserted in to the middle comes out clean.
- Place on cooling racks and allow to cool or five minutes. Invert pans onto cooling rack and remove parchment paper. Allow to cool completely. If you have time, chill your completely cooled layers to firm them up before slicing them.
- Cakes may be made ahead of time, cooled completely and then wrapped well in plastic wrap and refrigerated for 2 - 3 days until the day it is needed for assembly.
- Rinse, dry and slice your berries well.
- Slice both cakes in half. Place first half layer on serving plate. Secure it to the plate with a dollop of non dairy whipped topping.
- Cover layer with a generous layer of non dairy whipped topping. Place first berry of your choice on top of the whipped topping. Cover the bottom of the next layer with a very thin layer of whipped topping and the place over the berries.
- Repeat with each additional layer until the cake is stacked. Top cake with a very generous layer of whipped topping and decorate with the remaining berry along with any other left over berries.
- Refrigerate the cake to allow it to firm up. Keep refrigerated until serving.
If your gluten free flour mix does not contain xanthan gum, add 3 teaspoons of xanthan gum to your dry ingredients.
Egg whites are whipped into stiff peaks when you pull the mixer out and the peaks stand straight up. Do not over beat your egg whites or they will get runny and you will have to start all over again.
If you are assembling this cake ahead of time, make sure you glaze the top layer of berries to keep them fresh. Click here for a berry glaze recipe.
Use a sharp serrated knife to cut through all the layers in this cake cleanly.
This Berry Citrus Torte is gluten free and vegetarian.
 |
|
|
|
