Gluten-Free Strawberry Cake

Preparation of the dough: Mix the yolks with a whisk with oil and milk. Stir in sugar and the remaining dry ingredients.

Whip the egg whites into a stiff foam, which we gently mix into the cocoa mixture. Pour the prepared dough into a round mould (24cm in diameter) lined with baking paper. Bake at a temperature of 180 degrees for 20 minutes.

Strawberry foam preparation: Blend strawberries together with sugar and honey using an immersion blender.

Prepare the gelatin according to the instructions on the package - pour the contents of the packet into a bowl and mix with 4 spoons of water. Let it swell for about 10 minutes. Then heat and dissolve the gelatin until smooth. Add 2 spoons of strawberry mixture, stir and pour into the remaining strawberries. Stir again.

Whisk the cream until stiff. Mix it with the strawberry mixture. Spread the resulting strawberry foam on the baked and slightly cooled cake base. Put it in the refrigerator for a few minutes.

Preparation of glaze: Blend the strawberries with an immersion blender (I didn't blend it completely smooth, there were some smaller pieces left). Add cocoa, honey and oil. Stir and apply to the strawberry foam.

We set aside the prepared pie to harden in the fridge, ideally overnight. All that remains is to decorate before serving 😊