Cake, rice pastry and berry compote

Cake WITHOUT , I know, the name may seem a little strange, and you're probably wondering what it's without? Basically, without everything you'd normally find in a cake, so dairy-free, butter-free, and gluten-free... after listing what's not in it, let's move on to what is:

• Rice pastry with oil: crumbly, light, delicate and gluten-free;

• Berry compote: naturally sweet thanks to the presence of only 2 ingredients: fruit (blackberries, strawberries, raspberries and blueberries) and grape sugar;

• Vegan lemon cream: creamy and aromatic;

• Fresh berries: sweet but with a hint of acidity.

All I can do is wish you bon appetit.

• 200 ml Rice Milk
• 15 g Corn starch
• 30 g granulated sugar
• 1/2 Lemon, zest only

• 200 g rice flour
• 1 medium whole egg
• 1 teaspoon baking powder
• qb Vanilla powder
• 75 g granulated sugar
• 60 g Sunflower seed oil
• 1 pinch salt

• 0-15 Yellow Raspberries
• qb Berry compote
• qb Gold icing sugar
• 10-15 Blueberries
• Butterfly in wafer

• Thick-bottomed saucepan;

• Whip;

• Planetary mixer with wire whisk and AK whisk;

• Rolling pin;

• Micro-perforated ring 15 cm in diameter;

• Clay pearls;

• Teardrop cookie cutters of various sizes.

Using a wire whisk, beat the egg, sugar, and salt, add the oil, and whisk until frothy.

Add the sifted flour with the baking powder and vanilla, mix with the whisk until you obtain a smooth mixture.

Wrap in cling film and leave to rest in the refrigerator at +4°C for at least 1 hour.

Grate the lemon zest, pour it into a saucepan, and add the sugar and cornstarch. Stir and combine well.

Gradually pour in the milk and whisk to avoid lumps. Cook over low heat until the cream thickens. Cover with plastic wrap and let cool to room temperature.

Roll out the pastry to a thickness of 5 mm, cut out the base using the micro-perforated ring, and line the edge of the ring.

Roll out the remaining pastry to a thickness of 5 mm and use the ring to cut out another disc for the tart lid. Use the teardrop cookie cutters to decorate the lid.

Preheat the fan oven to 180°C, meanwhile place the shell and lid in the refrigerator at +4°C.

Make a disc of baking paper to place inside the shell and fill it with clay pearls (due to the presence of yeast in the dough, the pastry tends to swell).

Lower the oven to 160°C and bake for 15-20 minutes. Be careful because the pastry will remain white and won't brown like normal pastry, so you risk drying it out too much.

Let the shell cool, fill it with the berry compote, level it, pour in the lemon rice cream and level it.

Dust the lid with gold icing sugar, place it on top of the tart, fill the holes with blueberries and raspberries, place the butterfly and serve.

Advice:

You can replace rice milk with oat or soy milk.

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