# Gluten-Free Birthday Cake

Recipe by [Tomás Ferreira](https://fridge.menu/en/u/tomasferreira)

A gluten-free birthday cake with a light sponge, pistachio cream and ricotta filling.

Servings: 6 · Cook 90 min · Desserts

Vegetarian · Contains: gluten, milk, nuts, eggs

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Gluten-Free Birthday Cake](https://image.fridge.menu/adaptations/i3a2y5na/1bfa03ea84a1e52a9bbd48855e969c4ac263f5473367f3dbd0f1ca4f8dda110e.jpg)

## Ingredients

- 4 pcs [Eggs](https://fridge.menu/en/i/eggs)
- 100 g [Caster sugar](https://fridge.menu/en/i/sugar)
- 65 g Gluten-free flour mix
- 65 g [Potato starch](https://fridge.menu/en/i/potato-starch)
- 240 g [Pistachios](https://fridge.menu/en/i/pistachio)
- 240 g [Icing sugar](https://fridge.menu/en/i/powdered-sugar)
- 200 g [White chocolate](https://fridge.menu/en/i/white-chocolate)
- 60 g [Butter](https://fridge.menu/en/i/butter)
- 100 g [Milk](https://fridge.menu/en/i/milk)
- 250 g [Ricotta](https://fridge.menu/en/i/ricotta)
- 500 ml [Double cream](https://fridge.menu/en/i/cream)
- 50 g [Icing sugar](https://fridge.menu/en/i/powdered-sugar)
- [Pistachios](https://fridge.menu/en/i/pistachio) — chopped

## Steps

1. Whisk the eggs with the sugar for about 15–20 minutes, until the mixture is pale and creamy. (18 min)
2. Sift the gluten-free flour with the potato starch and fold them into the egg mixture in several batches, mixing gently.
3. Grease a 22 cm tin with butter and dust with flour, then carefully pour in the batter.
4. Bake in an oven preheated to 180°C for about 25 minutes, or a further 5–10 minutes without fan.
5. Blanch the shelled pistachios in boiling water for about 5 minutes, drain and rub with a towel to remove the skins. (5 min)
6. Blend the pistachios with the icing sugar (240 g) until a thick, creamy paste forms, chilling occasionally.
7. Melt the butter, milk and chopped white chocolate over low heat, stirring well, then add the ground pistachios.
8. Let the pistachio cream cool, then combine the ricotta with the cooled cream in a large bowl.
9. Whip the double cream with the icing sugar (50 g) and gently fold it into the mixture.
10. Cut the cooled sponge into 3 equal layers and stack with the pistachio cream, soaking each layer with milk.
11. Cover the whole cake with the cream, smoothing the sides and top with a palette knife.
12. Chill the cake in the fridge for at least 4 hours to set. (240 min)
13. Decorate with chopped pistachios, fresh fruit or chocolate shavings.

Published 2026-10-08

https://fridge.menu/en/r/birthday-cake-i3a2y5na

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