Lemon Slices GlutenFree

Gluten-Free Lemon Slices Ingredients: Sponge Cake 5 eggs, separated A pinch of salt 100 g granulated sugar 100 ml vegetable oil 100 ml sparkling mineral water Zest of 1 lemon 250 g gluten-free flour 1 packet baking powder To Brush the Cake Apricot jam Lemon Cream 1 packet lemon pudding powder 400 ml milk 2 packets vanilla sugar 50 g powdered sugar 250 g butter, softened Juice of 1 lemon Decorating Cream 100 ml heavy whipping cream 1/2 packet whipped cream stabilizer 100 g mascarpone 10–20 g powdered sugar A little ground vanilla (optional) Instructions First, prepare the lemon pudding. Whisk the pudding powder with a little of the milk, then bring the remaining milk to a gentle boil. Pour in the pudding mixture and cook, stirring constantly, until thickened. Set the pudding aside and let it cool completely. Separate the egg whites from the yolks. Add a pinch of salt and start beating the egg whites on low speed. Beat until stiff peaks form, then set aside. Beat the egg yolks with the granulated sugar until light and fluffy. Pour in the sparkling mineral water, add the oil, then mix in the lemon zest. Add the gluten-free flour and baking powder, mixing until just combined. Gently fold in the whipped egg whites. The batter is now ready. Line a baking tray with parchment paper. Lightly spray it with oil and dust it with gluten-free flour. Pour the batter into the prepared baking tray and spread it out evenly. Tap the tray gently on the countertop to release any air bubbles. Bake for about 20–25 minutes at 200°C (390°F). Baking time may vary depending on your oven. Let the cake cool completely. Meanwhile, beat the butter with the vanilla sugar and powdered sugar until light and fluffy. I also added a little ground vanilla. Beat the cooled pudding until smooth. Gradually add it to the whipped butter mixture, beating continuously until smooth and creamy. Add the lemon juice and mix until fully combined. Cut the cooled cake horizontally through the middle to create two even layers. Lightly rough up the surface of the bottom layer with a fork so the apricot jam and cream can soak in better. Spread the apricot jam evenly over the cake, then spread an even layer of the lemon cream on top. Place the second cake layer on top. Spread the remaining lemon cream evenly over the top and sides of the cake. To make the decorating cream, pour the heavy whipping cream into a mixing bowl. Add the whipped cream stabilizer, powdered sugar, mascarpone, and a little ground vanilla (optional). Beat until smooth and fluffy. Lightly score the cake into slices first to make decorating easier. Decorate as desired. Refrigerate for at least a few hours, or preferably overnight. Enjoy! #GlutenFree #GlutenFreeRecipe #LemonSlices #LemonCake #LemonDessert #GlutenFreeBaking #HomemadeDessert #EasyRecipe #DessertRecipe #Baking #CitrusDessert #CakeRecipe #Foodie #HomeBaking #RecipeVideo #SummerDessert #SweetTreat #GlutenFreeDessert #BakingLove #Yummy