For a recipe that is fresh, light and fast, look no further than this gluten and lactose free fraisier recipe from Julie Jager of Chez Julie.
Gluten and lactose free. Serves 10.
Prepare the sponge
- 4 eggs
- 4 tbsp brown sugar
- 2 tbsp rice flour
- 2 tbsp starch (for example, arrowroot or corn flour)
Heat the oven to 180˚C.
Beat the egg yolks with the sugar until combined.
Beat the egg whites for about 5 minutes.
Gently fold the egg whites into the yolk and sugar mixture, then fold in the flour and starch at the same time.
Line a 22cm diameter mould and pour the mixture in.
Cook for about 15 minutes and then remove from the oven. The sponge should be soft, puffy, and lightly browned.
Leave to cool.
Prepare the strawberry mousse
- 400ml almond milk
- 5 Tbsp caster sugar
- 3g agar-agar
- vanilla powder, tip of a knife worth
- 500g beautiful, ripe strawberries
Reserve some strawberries for decoration.
Wash and hull the strawberries, and cut into pieces.
Mix the almond milk, sugar, agar-agar and vanilla powder in a saucepan and bring to the boil. Remove from the heat as soon as it starts to boil.
Cut the sponge cake in half to form two circles of identical sizes.
Place the first circle in the mould.
Pour the boiling liquid on the cut strawberries and mix delicately.
Pour the mixture into the mould. Cover with the second circle.
Leave to cool for at least 4 hours before cutting.
Le Fraisier is ready! For the decoration, cover with strawberries or line the mould with strawberry slices.
You can find Chez Julie at 17 rue de Bonnevoie, L-1260 Luxembourg. Visit her website or Facebook page and drool over the pictures of her amazing food, or visit to taste it Monday – Thursday 8am-4pm, and Friday 8am-3pm.
Chez Julie can make your birthday cakes, pies and other savoury cravings, as well as offering fruit baskets and fresh vegetables & organic takeaway – and all of their packaging is environmentally friendly and biodegradable.