In Catalonia we make an Easter Cake called "Mona de Pascua", I wanted to bring you my version of it, with a bit less sugar than usual, and gluten free!
For the cake:
140g Gluten free flour
For the filling:
Juice of 1 lemon
Lemon jelly, cornstarch, or both
(I used 10g of vegan lemon jelly and 1tbp of cornstarch)
For the decoration:
Let's get started:
For the cake: Separate the egg yolks from the egg whites and whip the egg whites until they double the volume, then add the sugar and the vanilla and whip a little bit more.
Slowly incorporate the flour and the baking powder in with a spatula so the eggs don't lose the volume, we want it fluffy!
Bake at 180º for 25-30 minutes and let it cool down.
For the lemon filling:
Mix the sugar, the lemon jelly and the cornstarch. In a small pot add the eggs, the water and the lemon juice and whisk together. Then add the sugar mix that we've just made and whisk in again.
Bring to a medium low heat and keep whisking it until it gets thicker, then set aside to cool down.
Cut the cake in half and pour half of the filling in, the build it again and add the rest of the lemon filling on top.
You can roast some almonds on the oven for 2-3 minutes to decorate and stick them to the border of the cake.
Add the chicks, chocolate eggs, feathers and glazed cherries and it is ready!!
Spanish video with my grandma with a more traditional version: