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A while back I had asked if anyone knew of or ever made a gluten free
version of a cake from Maryland called Smith Island 10 layer cake and the
other was a cake from Slovenia called Bled Cream Cake. Although I didn’t
receive any gluten free versions of these particular cakes, many people had
suggestions for similar cakes. The summary is in two parts. The first part
summarizes the responses for the Smith Island 10 layer Cake. 

 

Have you thought about using Almond flour in place of regular wheat flour?
You can interchange them and the almond flour has a wonderful texture to it
and a great taste for all kinds of cakes.

 

Here is a recipe for Smith Island Cake. I haven't tried making it GF,
however, I have transformed other cakes from this site and they have all
worked fine.

 

Smith Island Cake

Serves 8 to 10

10 ounces  bittersweet chocolate , chopped  

1 cup  heavy cream   

1 cup  sugar   

1/4 teaspoon  salt   

1 teaspoon  vanilla extract   

8 tablespoons (1 stick)  unsalted butter , softened  

1 recipe   yellow cake batter (enough to make two 8-inch layers; about 5 1/3

cups of batter)  

For the frosting: Place chocolate in large bowl. Heat cream, sugar, and salt
in saucepan over medium-low heat, stirring occasionally, until sugar
dissolves and mixture begins to simmer. Pour hot cream mixture over
chocolate and whisk until smooth. Whisk in vanilla and butter until glossy.
Cover and refrigerate until icing is firm but still spreadable, about 1
hour.

 

For the cake: Adjust oven rack to middle position and heat oven to 350
degrees. Generously grease and flour two 8- or 9-inch cake pans and line
with parchment paper. Spread one-eighth of batter (about 2/3 cup) evenly in
each pan and bake until edges are golden brown and cake springs back when
touched, 10 to 14 minutes. Cool on rack 5 minutes. Run a knife around pan
perimeter to loosen cake, then invert onto rack to finish cooling. Cool pans
to room temperature, then wipe clean and repeat process 3 more times for a
total of 8 layers.

 

To assemble: Place 1 cooled cake layer on serving platter. Spread 1/4 cup
frosting over cake. (If frosting is too firm, let warm at room temperature 5
minutes, then stir to soften.) Top with second cake layer and additional ¼
cup frosting. Repeat, alternating layers of cake and frosting and finishing
with cake layer. Frost top and sides with remaining frosting. Serve.

 

I heard good reviews on Shabtai Gourmet's 7 layer cake.  I just wrote a
review about some of their products, though the giveaway is now over:
http://glutenfreerecipebox.com/gluten-free-giveaway-and-review-shabtai-gourm
et

 

Here I find something similar:
http://www.glutenfreepalace.com/Gluten_Free_7_inch_Occasion_Layer_Cake_p/sb8
017.htm

 

Thank you to all. If I attempt to make gluten free versions of these cakes
and they are successful, I will share the recipes.

 

~~Carol in NJ


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