The Fruit Mary Ann Cake with custard is a delicious, soft gluten-free tart filled with custard, also gluten-free and lactose-free, and fresh seasonal fruit. The fruit? You can choose whatever you like and change it according to the season. The Fruit Mary Ann Cake is a delicate dessert, perfect as a treat!
Not to be missed
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 8/10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 3 eggs
- 1/2 cup sugar
- 1/2 cup rice oil (or other seed oil of choice)
- 1/2 cup milk (I use lactose-free)
- 1 1/4 cups rice flour (fine)
- 1/4 cup potato starch
- 2 tsp baking powder (gluten-free)
- 2 tsp vanilla extract (or vanillin)
- as needed butter for the mold (I use lactose-free)
- as needed rice flour for the mold
- 2 cups milk (I use lactose-free)
- 2 whole eggs
- 1/2 cup sugar
- 2 tsp vanilla extract
- 1/4 cup cornstarch
- 3 tbsp rum (optional)
- as needed kiwi
- as needed blackberries
- as needed strawberries
Tools
The required mold is necessary because it will create the cavity in the base that will hold the cream.
- 1 Mixer Kitchen Aid Artisan
- 1 Mary Ann Cake Mold
- 1 Cake tester
Steps
In the bowl of a stand mixer or using an electric whisk, mix the eggs with the sugar until pale and fluffy. Add the flour, potato starch, and baking powder, and mix well. Gradually add the rice oil or other seed oil of choice and milk while continuing to whisk. Also add the vanilla extract or vanillin. Pour the mixture into the specific Mary Ann mold, buttered and floured with rice flour, and bake in a preheated oven at 350 °F (180 °C) for 20/25 minutes. Always do the skewer test to be sure the cake is cooked as ovens may vary. Once baked, remove the cake from the mold and let it cool.
Pour the milk into a saucepan with the two teaspoons of vanilla extract (my recipe is HERE) or if you prefer you can use the bean and bring to a boil. Then turn off and let it cool slightly. Beat the eggs with the sugar until you get a smooth cream. Add the cornstarch to the eggs little by little. Then add the milk slowly, being careful not to form lumps. Return the cream to the heat, keeping it low, and bring to a boil, stirring constantly until the cream thickens: cook for a couple of minutes and the cream is ready!
With a spoon, pour the rum over the cake base. Add the custard cream, warm but not hot, and let cool completely. Then decorate with the chosen fresh fruit. Place the cake in the refrigerator until serving time.
Notes
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You can prepare the cake and fill it with cream the day before and keep it in the refrigerator. But the fruit decoration should be done a few hours before serving. If you need to decorate it in advance, it is necessary to use fruit gelatin to cover the cut part of the fruit so that it does not oxidize.
