Fancy Cakes - Springformed | Naturally Gluten Free Baking

Coconut Layer Cake

This cake has a moist texture, rich flavor and golden color, thanks to the almond flour. I paired the cake layers with Seven-Minute Frosting and unsweetened flaked coconut, which accentuate the cake's very subtle coconut flavor. This cake also is delicious with a variety of other frostings and fillings. It can be adapted an infinite number of ways and depending on the frosting, it can be dairy-free in addition to being grain-free. This recipe should be in every cook’s baking arsenal. Recipe below.

Esterházy Torte

This decadent Hungarian cake was invented in Budapest in the 1800s. It is named after a Hungarian prince, who was a member of the famous Esterházy dynasty and a diplomat of the Austrian Empire. Although there are many versions of the cake today, traditionally it consisted of 5 or 6 layers of flourless almond meringue (now partly or entirely replaced by walnuts or hazelnuts); a rich, cognac and butter-infused pastry cream; rum-spiced apricot jam glaze; and a white glaze decorated with a characteristic chocolate spiderweb or chevron marbling pattern. It requires time and organization to prepare, but it is a beautiful and delicious dessert for a special or celebratory occasion. I prefer to eat the torte when it has had time to settle and ripen (on the second or even third day). Recipe below.

Yule log (Bûche de Noël)

Bûche de Noël is a traditional yule log cake served for Christmas in France, Belgium, Switzerland, and Canada. A thin layer of sponge cake is filled with cream and then rolled into a log. It is covered with a chocolate buttercream which is etched with a fork to resemble a bark-like texture. One end of the log is cut off and set to the side of the cake to resemble a branch. Powdered sugar is sprinkled on top to resemble snow. The cake usually is decorated with meringue stars or meringue mushrooms and candied or freeze dried berries. Recipe below.