Recipe for a gluten-free apple cake

INGREDIENTS:
CAKE:

  • 300g MIX C gluten-free flour or 500g of EXTRA BAKING MIX – UNIVERSAL CONCENTRATE OF GLUTEN FREE FLOUR
  • 4 tablespoons of sugar
  • 250 g of margarine (cube)
  • a flat spoon of gluten-free baking powder
  • 4 egg yolks

Filling:

  • 3 tablespoons of sugar
  • 8 – 10 apples

Egg whites stiff:

  • 2 teaspoons of potato starch
  • 4 egg whites
  • 150 g of fine sugar for baking

PREPARATION:

  1. Sift flour together with the baking powder directly to the pastry board, add sugar (3 tablespoons) and a soft margarine cut in pieces. Chop it with a knife.
  2. Then add 4 egg yolks and knead the dough quickly. Form a ball.
    Divide the dough into 2 parts (2: 1), wrap in foil. Put a smaller part in the freezer, bigger in the fridge for about an hour.
  3. Wash apples, peel and grate. Then lightly boil about 10 minutes so that the apples are soft, add 3 tablespoons of water. Apples should not fall apart. At the end of cooking, add 3 tbsp sugar (to taste). Leave to cool.
  4. Egg whites: Whip the egg whites until stiff. Add sugar gradually spoon by spoon, whipping at the highest speed. Add starch and blend.
  5. Smear the bottom of baking pan with butter and sprinkle with flour.
  6. After removing the dough from the refrigerator, use your fingers to pinch the dough to the bottom of the mold or roll it out (preferably between sheets of baking paper).
  7. Put apples on the dough. Cover it with whipped egg whites.
  8. Grate the smaller part of the dough on the top. Bake in a preheated oven at 180 ° C for 45 minutes (if the top is getting brown put a piece of aluminum foil on it). You can sprinkle  the cake with powdered sugar. Use hot air fro baking.

 

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