Festive gluten-free cake with rice flour, mascarpone, and fresh strawberries

This cake is a perfect combination of a light, airy sponge cake and a rich, velvety cream. The use of Ecosem rice flour, ground in a stone mill, provides a delicate, gluten-free structure for the cake base. The addition of crispy meringues and fresh strawberries transforms this dessert into a true festive delight.

Ingredients:

For the cake base:

• 300 grams of Ecosem rice flour

• 5 eggs

• 2 tablespoons brown sugar

• 1 teaspoon baking powder

• 1/2 teaspoon vanilla powder

For the cream:

• 500 grams mascarpone

• 3 tablespoons brown sugar

• 100 grams meringues

• 200 grams fresh strawberries

For the syrup:

• 100 ml warm water

• 2 tablespoons brown sugar

Method of preparation:

1. Preparation of the cake base: Separate the egg whites from the yolks. Beat the egg whites with the sugar until fluffy. Add the yolks one by one, stirring gently after each. Gradually add the rice flour in small portions, followed by the vanilla and baking powder.

2. Baking: Pour the mixture into a baking pan (20 cm diameter) lined with baking paper. Bake on a middle rack in a preheated oven at 180°C for about 35–40 minutes. Check for doneness with a skewer.

3. Cooling and cutting: Remove the cake base and let it cool completely on a wire rack before cutting it horizontally into two equal parts.

4. Assembly: Prepare the syrup by dissolving the sugar in warm water. Lightly syrup the cake layers. Spread with a cream made from beaten mascarpone and sugar, add crushed meringues and pieces of fresh strawberries between the layers and on top.

5. Finish: Decorate the cake with whole strawberries and the remaining meringues.

Enjoy!