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Gluten And Casein Free Tiramisu Cake
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6 posts in this topic

I just made this for my Birthday today:

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The recipe will follow tomorrow.

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Gluten and casein free Tiramisu

(Birthday cake)

Ingredients: 9 eggs, 2 and 1/4 cup of powdered sugar, 2/3 cup of boiling water, 3 Tbsp. of cocoa powder, 1 1/2 cup of Bob's gluten free Bread mix, 1 and 1/2 Tbsp. of baking powder, 2 Tbsp. of oil (I used measuring spoons and cups).

Filling:

1. 6 Tbsp. of decaffeinated coffee, 2 cups of boiling water, 2 tbsp. of sugar, rum or different liquor-optional (amount? How much you like or want to use).

2. One 16 oz. and one 8 oz. box of RICH's whip cream -gluten and casein free (you can find them with the Jewish frozen foods - they have them in my ShopRite, or online).

3. 2 cups of ZenSoy banana pudding, or cook this: In a medium saucepan combine 2 1/2 Tbsp. corn starch,

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Happy belated Birthday to you! The cake is beautiful! You realy should write a cookbook or something.

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OMG, Tiramisu, the one dessert I miss (not a big dessert eater but love this stuff). That looks wonderful. When I am feeling ambitious I will have to try. I always have problems with folding in beaten egg whites though in gluten free baking. Things usually sink. I never know how far to go, I guess. Do you keep folding until you can no longer see any egg white or does that take all the fluffiness out of them?

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Happy belated Birthday to you! The cake is beautiful! You realy should write a cookbook or something.

Thank you.

I was thinking about writing a gluten, casein, and nuts free cookbook for a few months now. Even my mom is encouraging me in this, but I don't know....

Who will publish it? Where I need to start? I have a recipes and special techniques to make it, but how?

Who knows, maybe one day...

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OMG, Tiramisu, the one dessert I miss (not a big dessert eater but love this stuff). That looks wonderful. When I am feeling ambitious I will have to try. I always have problems with folding in beaten egg whites though in gluten free baking. Things usually sink. I never know how far to go, I guess. Do you keep folding until you can no longer see any egg white or does that take all the fluffiness out of them?

How to fold egg whites into egg mixture when you making a cake:

This is how I do folding:

Other option:

To prevent sinking of the cake after you take it out, you must leave it into oven longer.

My tip: The recipe calls for

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