Description
Exactly upside-down cake, call Charlotte at home. Recently my husband sits on a gluten-free diet, but still he can't have fruit. Well, what a holiday, especially New year without baking. Here I am "was perekupil" and "peremirie" the Internet in search of available recipes. We have sold out of gluten-free flour, but especially gluten-free baking, so all you have to do what is called your own hands. The result here is a simple but very tasty homemade cake. I hope I will be able to please a new idea those who are only gluten-free products!
Ingredients
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3 piece
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125 g
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100 g
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100 g
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30 g
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20 g
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0.5 tsp
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100 g
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80 g
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2 Tbsp
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Cooking
To turn on the oven and heat up to a temperature of 180 gr. Pumpkin clean and cut into thin slices.
Proteins separated from the yolks.
Beat the yolks with cane Demerara sugar from "Mistral". He very successfully combined with pumpkin, and in General ideally suited to this cake, gave a unique flavor and color.
Proteins with regular sugar.
Prepare the flour with the starch.
Proteins add to the yolks and gently stir. I did it all in a blender on low speed. Add the sifted flour, vanilla and soda, slaked vinegar. Everything is very well mixed.
At the bottom of the silicone mold to pour a little dough, put half of the pumpkin (to stick in the dough, without fanaticism),
Pour the remaining batter and again by sticking a pumpkin. Even if it is not fully entered, you can leave it, because in the process of baking the dough rises and all of it absorbs. Put in the preheated oven for 40 minutes.
Here is the finished pie. A little cracked but this is not a problem.
To give the cake to cool completely and then release from the mold. This is what happens. My usual Apple pie is obtained the same.
Icing sugar mixed with water (if desired with lemon juice, the color will be whiter) and decorate the cake.
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