So, it was about the time to have some!
Ingredients:
Vanilla custard
5 dl milk
1 dl cream
1 tsp vanilla sugar (you can use vanilla seeds or a vanilla pod, too)
4 egg yolks
2 tbsp caster sugar
2 tbsp corn flour
In a sauce pan, bring to boil the milk, cream and vanilla sugar.
In a bowl, mix together the yolks, sugar and corn flour. Once the milk mixture bubbles, pour the hot liquid over the egg mixture in a steady stream, whisking constantly. Once combined, pour the mixture back to the sauce pan and gently warm up until the mixture thickens. Remove from heat once it bubbles. Set aside and leave to cool. Continue with making the dough.
Cake dough
5 dl milk at 45 degrees
2 tsp psyllium
2 sachets of dry yeast
1 tbsp cardamom
2 dl caster sugar
2 dl rice flour
about 4-5 dl gluten free flour mix, add to the dough a tablespoon at a time
Warm up milk to about 45 degrees. Pour it in a large bowl (preferably to an electric mixer bowl such as KitchenAid or similar) and add the psyllium. Whisk together lightly and leave to swell for about 5 minutes. Add the yeast, sugar and cardamom, whisk together and again, leave to stand for a couple of minutes.
Then, add the rice flour and about 1 dl of the gluten free flour mix. Begin to whisk at a medium speed. Taking your time (the mixing process should take about 5-10 minutes in total), begin adding the gluten free flour mix a tablespoon at a time. For quite a long time, the dough will be very sticky - but you are creating air bubbles all the time and letting the dough take in the flour. At some point, when you add the flour dose, for a short time, the dough will come off from the sides of the bowl until again spreading out all over the bowl. After this, add one more tablespoon of flour, whisk well and leave the dough to stand for the short time while you make the filling.
Filling
150 g marzipan / almond paste
100 g margarin
50 g butter
(for a more sugary version, also add 2 tbsp of sugar - I like to control the sweetness with the icing)
Place all of the ingredients in a medium sized bowl and whisk thoroughly with an electric mixer, until well combined and somewhat fluffy.
Take out a pie dish (diam. approximately 30 cm). Butter the dish. Pour some flour over the dough so that you can scoop out about 1/4 of the dough. Place the dough onto the pie dish and with the help of flour, pat it evenly to the bottom and sides of the dish. Note that the dough is soft. This part should be relatively easy, though. But be prepared for losing your nerves in the next stage - I know I did.... :) At this stage, pour the custard on top of the base. The custard should fill the base almost all the way. All will not fit in - save some for later.
Flour your working surface and with plenty of flour in your hands, scoop out the rest of the dough. Pat it with floured hands and gently and easily, with a rolling pin, roll the dough to some kind of a square that is about 1 cm thick. This you should manage, although the rolling pin will probably stick to the dough a couple of times.
Once you have a shape, take your filling and scoop it out to small heaps allover the dough. You probably can not smear it over the dough because the dough is so soft, but heaps are fine!
Next, roll the dough into a cylinder and cut out the uneven ends.
Continue cutting slices that are about 2 cm thick and place them over the base that is covered in custard. I put in 7 slices.
Heat the oven to 200 degrees.
(For the rest of the dough, continue slicing. Place the slices to cupcake tins / paper forms and spoon over the extra custard. Bake at 200 degrees for about 10 minutes, let cool and pour over a sugar icing. (See below.) Once hardened, enjoy!)
Leave the cake (and the extra slices) to swell for about 20 minutes. (If you want, you can sprinkle some sugar on top of the cake.)
Once ready, place the cake in the oven for about 20 minutes. The dough should get a nice brown colour and the custard should thicken and bubble.
Take out of the oven, leave to cool and finally, garnish with a simple sugar icing. (If you want, you can sprinkle some sugar on top of the cake.)
Icing
2-3 dl icing sugar
about 2 tbsp cold water
Mix together until combined and until a desired consistency is formed. Spoon over the cake (and the baked slices).
Simple as that! ;)
