Gluten free cake with canned peaches
Preheat oven to 180 degrees.
Break 3 eggs into a bowl. Add 2/3 cup sugar. Beat with a mixer until a homogeneous foam.
Add 2/3 cup rice flour and beat until thick sour cream is obtained. Extinguish 1/3 tsp in a spoon soda with lemon juice and enter into the dough. Stir or whisk with a mixer.
Separate form of 22-23 cm in diameter, lubricate with vegetable oil. Pour the dough into a mold and place in an oven preheated to 180 degrees for 20 minutes. It should make a ruddy cake. Readiness can be checked with a toothpick: piercing the dough, it should remain dry.
Remove the cake from the oven and cool, covered with a towel. The oven can be turned off.
Open a 800 ml jar of canned peaches, pour the syrup into a separate container. Using a silicone brush, moisten the surface of the cooled cake with syrup in several approaches with a break of several minutes. Then the cake will be well soaked.
Cut the peaches into thin slices and spread them nicely on the cake without removing it from the split form.
Place the dish in which you will whip the cream, and also place the whisk or the mixer blades in the refrigerator to cool it beforehand.
1/2 tbsp. gelatin diluted in 30 ml of cold water and leave to swell for 30 minutes. Then heat it up in a water bath until completely dissolved. Do not boil! Remove from heat and set aside.
Pour 200 ml of cold cream with 33% fat content into a pre-cooled container and beat to a state of uniform foam, gradually adding 1.5 tbsp. powdered sugar. Continue to beat until soft but steady peaks form. Do not overdo it! Interrupt the cream to the state of butter is not necessary. When the desired consistency is ready, pour in a thin stream of the cooled gelatin solution. Stir.
Grease the surface of the cake with cream.
Top with sliced peaches.
Put the dessert in the fridge for 3 hours. Then get it out of detachable form and serve to the table.
Gluten Free Pumpkin Cake
Lubricate two 15 cm or one 22-23 cm form with vegetable oil. Preheat oven to 180 degrees.
In a large bowl, mix 100 g of butter (room temperature), 180 g of brown sugar, 100 g of any gluten-free flour, 35 g of oatmeal, 1/2 tsp. soda, 1/2 tsp baking powder, 1 tsp cinnamon, 1/4 tsp ground ginger, 1/2 tsp nutmeg, 1 tsp vanilla extract, 175 g pumpkin puree and 2 eggs. Stir until smooth.
Spread the dough evenly and bake for 25 minutes.
Cool the cakes.
Prepare cheese cream: beat 300 g of cream cheese with 1/2 tsp in a separate container. vanilla extract and 2 tbsp. agave syrup / powdered sugar.
Grease cakes with cheese cream.
If desired, decorate the cake with caramelized seasonal fruit. To do this, melt the sugar and add fruit to it. Stir. Transfer the fruit to a silicone mat or plate and let cool. Put the fruit on top of the cake and pour the remaining syrup. Gluten free pastries are ready!
Gluten Free Lemon Pie
Preheat oven to 180 degrees.
Take 3 eggs. Separate the whites from the yolks. In a bowl, beat the yolks with 100 g of sugar with a mixer until smooth.
Add juice of 1 lemon and 60 g of butter (room temperature). Mix well.
Add 100 g of almond powder, 20 g of cornstarch and 1 tsp to the mixture. soda
Protein whisk mixer to the state of resistant foam. Enter them into the dough.
Drink the cake in an oven preheated to 180 degrees for about 20 minutes.
Cool and serve.
Japanese gluten-free cake "Ai Shiteru"
Preheat oven to 170 degrees.
Take 3 eggs. Separate the whites from the yolks. Squirrels send in the fridge.
Crush 120 g of white chocolate into small pieces. Place it in a bowl and melt the chocolate in a water bath or in a microwave. Remove from the water bath.
In melted chocolate, add 120 g of cream cheese and mix well. Add the yolk and mix again.
Remove the proteins from the refrigerator and whisk with a mixer until the state of a dense elastic foam. Enter the proteins to the resulting cheese-chocolate mixture.
Cover the baking sheet with parchment paper and lay out the resulting dough. Send the cake to the oven, after placing a pan with water on the bottom floor of the oven. The cake will be steamed.
Bake the cake for 30 minutes. Then turn off the oven and leave the dessert to “walk” for another 15 minutes.
Remove the finished cake from the oven and cool.
Gluten free carrot cake
Preheat oven to 180 degrees.
In a deep bowl, break 3 eggs, add 3/4 cup of vegetable oil. Whisk with a whisk.
Add 200 g finely grated carrot. Stir.
In another bowl, add 250 g of buckwheat flour, 1 cup of brown sugar, 1 tsp. cinnamon, a pinch of salt, 1 tsp baking powder and 1/2 tsp soda Stir.
Mix and stir the contents of both bowls with a mixer, blender or by hand. Add 60 g of chopped walnuts and mix again.
Rectangular shape, in which you will bake the cake, grease with vegetable oil and cover with parchment. Pour the dough into it and bake for about 45 minutes. Readiness check with a toothpick.
Remove the cake from the oven and cool.
Mix in a bowl 150 g of cream cheese with 50 g of cream of 30% fat content to the state of thick smooth cream.
Add 1-2 tsp. powdered sugar and knead to combine the ingredients.
Cool the gluten-free carrot cake with butter cream and sprinkle with a handful of walnuts.
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