Gluten free French Caramel Cake/ Gateau au Coco

caramel cakeGATEAU   AU  COCO

Ingrédients : One can sweetened condensed milk

One measure of  regular milk (same amount as condensed milk) use can as measure

3 eggs (separated)      

1/2 cup grated fresh coconut

 1/2  tsp of vanilla

1 shot glass of rum

For Caramel Sauce: Use 1/4 cup of sugar  (Sprinkle the sugar into a small non-stick skillet or saucepan. Place over medium heat until sugar melts at the edges. Begin stirring and blending till sugar is all melted and bubbling. Stay with it till it turns an amber color. It happens quickly. When it’s a nice caramel color, pour it into your baking pan and swirl to coat the bottom. Place it over a bain Marie, or a double boiler type to keep its liquid form until you are ready to add the cake mixture.)

 

Cake Mixture:    In a bowl, combine the sweetened condensed milk and the regular milk.

Beat the egg whites till they form a fluffy meringue (eggs should be room temperature and beaters should be dry–no water)

 Fold egg yolks into milk mixture 

Add 1/2 cup of grated coconut 

Fold in the egg white mixture into the bowl being very careful not to break down the meringue

Add the vanilla and rum

Pour the mixture into the carmelized low cake form (heart shape is nice)

Bake for 45 minutes at 375 degrees

When done, you can flip onto a pretty serving dish and present your prize

                        

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