Gluten-free red currant - white chocolate cake

The perfect cake for autumn! This is such a fresh cake - and super easy to make.

Red currant – white chocolate cake

BASE (Traditional Finnish oatmeal cookie recipe.)

Ingredients:

50 g vegetable shortening or butter

1 dl sugar

2 dl rolled oats (gluten-free)

1 tbsp of gluten-free flour

1 tsp baking powder

1 egg

Method:

Place the butter / shortening together with sugar in a pan. Heat the mixture until the butter melts. Add the rest of the ingredients and quickly mix them together.

Spread the mixture over a lined cake tin with loose edges. Bake for about 10-15 minutes at 200 degrees (Celsius) or until golden brown and set.

Note that the “cookie” is supposed to stay a bit chewy so do not overcook! Once baked, set aside to cool and continue with the white chocolate mixture.

CAKE

White chocolate filling:

200 g white chocolate

2 dl heavy cream

200 g quark (plain yoghurt is a good substitute)

0,5 dl sugar

4 gelatin leaves

1 tbsp boiling water

Red currant filling:

300 g red currants

1 dl sugar

2 dl heavy cream

200 grams of quark

5 gelatin leaves

First prepare the white chocolate filling.

Place the gelatin leaves in cold water.

Whip the cream. Add the sugar and qaurk.

Melt the white chocolate. (I always do the following: I boil water in a pan and place a steel bowl on top of it. Once boiling, I remove the pan from heat and only then place the white chocolate in the bowl. White chocolate liquefies already in about 40 degrees so you need to handle the chocolate gently to prevent it from turning grainy.)

Pour the melted chocolate into the cream-quark mixture. Mix well.

Dissolve the gelatin leaves into a small amount of boiling water and add to the mixture.

Pour the mousse into to cake tin and refrigerate for about 60 minutes. 

For the red currant filling, place the gelatin leaves in cold water. 

Bring the red currants and the sugar to boil in a pan. Sieve the berries and leave to cool.

While still somewhat warm, dissolve the gelatin leaves into the berries.

Whip the cream and mix with the quark and the cooled berries (should be about room temperature).

Pour the pink mousse over the white chocolate mousse and place back in the refrigerator. 

Let the cake set completely (at least 3 hours) before removing from the cake tin.

If you like, garnish the cake with whipped cream and/or red currants. Last time I made this, I did not use any garnish and I still think it looks great.

The cake is served here with white chocolate chip cookies. Recipe to follow!