75g potato flour
2 tsps gluten free baking powder
75g dairy/gluten free white chocolate
150ml lactose free double dream
1 tbsp sugar
75g dairy/gluten free plain chocolate
15g lactose free butter
Pre-heat to oven to 180°C/Fan160°C/350°F/Gas 4. Put the flour, cocoa and gluten free baking powder into a bowl. Set aside.
Separate the eggs and beat the whites until stiff. Beat in the sugar a spoon at a time.
In another bowl beat the yolks until they thicken slightly. Fold the yolk into the egg white with a metal spoon.
Sieve half the prepared flour into the bowl and mix using a cutting and folding action.
Sieve in the remaining flour and fold in. Divide between two parchment lined 20cm/8” round loose bottom cake tins.
Smooth the tops and bake in a pre-heated oven for 35 minutes.
Cool for 10 minutes then remove the cakes from the tins. Whip half the lactose free cream until thick.
Melt the dairy/gluten free white chocolate for 40 seconds in a microwave then stir this into the cream.
Spread over one half of the cake, sandwich the other half on top.
Heat the remaining lactose free cream, spoon of sugar and lactose free butter until just boiling.
Add the dairy/gluten free plain chocolate, stir until dissolved then leave to cool for 5 minutes.
Spread over the top of the cake. Press the raspberries into the warm chocolate topping.
Recipe adapted from: Good Food