Gluten-free Cake Made from Teff Flour

Cake made from teff flour

1. Separate the eggs and beat the egg white with a pinch of salt until stiff. Mix egg yolks, marzipan (crumbled into small pieces), vanilla sugar and sugar until frothy. This takes a while because the marzipan has to “dissolve” first.
2. Add the yoghurt, baking powder and teff flour with the starch to the egg yolk and stir everything well. Now pour half of the dough into another bowl.
3. Now stir in the 60 g yogurt, cocoa and gingerbread spice in the second bowl. Now alternately place both gluten-free dough in a greased baking pan and mix the light gluten-free dough and the dark dough with a fork so that a pattern is created.
4. Bake at 150 degrees for about 45 minutes and do the stick test. Let the cake rest for a few minutes in the exposed oven with the door slightly open. Then let cool on a wire rack.

Raspberry Icing

1. Put the raspberries in a saucepan and simmer over low heat. Add cinnamon, anise and ginger as desired and let everything steep for a few minutes. Strain the raspberries through a fine sieve and collect the juice.
2. I have now mixed the juice with enough powdered sugar until a spreadable mass is formed and poured it over the cooled teff flour cake.

green chocolate cream made from avocados

1. Melt the white chocolate in a double boiler and set it aside for a moment.
2. Cut the avocados in half, remove the stone and remove the pulp with a spoon and place in a bowl. Puree the avocado pulp in a blender and stir in the melted chocolate and powdered sugar.
3. Place in the refrigerator for at least 1 hour and fill into a piping bag.