Description
A gluten-free 4th of July dessert featuring creamy layers, vibrant berry toppings, and patriotic colors. Perfect for Independence Day celebrations with a modern, elegant twist.
Ingredients
2 cups gluten-free flour blend
1 cup granulated sugar
2 teaspoons baking powder
2 tablespoons almond extract
3 large egg whites
1 cup heavy cream
1/4 cup powdered sugar
1/2 cup fresh red berries (strawberries, raspberries)
1/2 cup fresh blue berries (blueberries)
1/2 cup crab apple jelly (optional for a classic twist)
Instructions
Preheat oven to 350°F (180°C)
Sift gluten-free flour and baking powder into bowl
Add sugar and almond extract, mix thoroughly
Whisk egg whites until stiff peaks form
Fold egg whites into dry ingredients
Spread evenly into greased 9-inch springform pan
Bake 45 minutes or until firm
In separate bowl, whip cream with powdered sugar until stiff
Let cooled dessert chill 10 minutes
Layer peeled strawberries and raspberries on 1/3 of dessert
Pipe cream into star shapes and spread on remaining 2/3
Top with blueberries and optional crab apple jelly glaze
Garnish with chopped pistachios
Notes
Use gelatin-free whipped cream if avoiding alcohol
Freezes well up to 2 months
Serve chilled or at room temperature
- Prep Time: 30
- Cook Time: 45
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (8-10 portions)
- Calories: 280
- Sugar: 22g
- Sodium: 95mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg