Sometimes when I am working on one recipe, I discover something even better. That is where this torte came from. I have been obsessed with lemons and oranges lately and was working on several different versions of cake, when I quite accidently came up with this Berry Citrus Torte.
You just never know. This cake has a light citrus flavor and I 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. I love the different textures in this torte from the berries, cake and creamy topping.
Sometimes accidents are not accidents at all, just beautiful tortes.
For more delicious gluten free recipes, click here.
Berry Citrus Torte
This pretty cake is easy to make, is delicious and light, perfect for both a brunch or dinner dessert.
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.
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.