Luftig Glutenfri Tårtbotten

Hej and a warm welcome to my kitchen here in beautiful Småland! There is truly nothing that brings family and friends together quite like a classic Swedish fika, and I believe everyone deserves to enjoy a slice of celebration, regardless of allergies. This recipe for a high, airy Glutenfri tårtbotten is a personal favorite of mine. It reminds me of summer birthdays in the garden; it yields a base that is just as fluffy and stable as the traditional kind, perfect for filling with vanilla cream and fresh berries.

Baking without gluten can sometimes be a challenge, but this recipe uses a secret combination of potato flour and hot water to ensure the crumb is incredibly light and moist. If you love discovering delicious gluten-free treats as much as I do, you simply must try my glutenfri Silviakaka next—it is absolutely divine with coffee! For this Glutenfri tårtbotten, we start by whipping the eggs and sugar until they are white and pösigt, a technique I also use when making a rich glutenfri kladdkaka.

This cake base is sturdy enough to hold heavy fillings but soft enough to melt in your mouth. It is wonderfully versatile, too! If you are looking for something different to add to your fika table, perhaps a gooey kladdkaka utan smör might catch your eye. Or, if you have guests who are avoiding eggs entirely, I highly recommend checking out my vegansk Silviakaka or the classic kladdkaka utan ägg. But for a traditional birthday cake that never fails, this recipe is the winner.