Delicious gluten free almond pie

In search of delicious, I found an interesting recipe for gluten-free almond pie. Many people know about the dangers of wheat proteins, some can not eat gluten. But I still want to eat sweet and tasty. Especially for children who find it very difficult to explain that baking is not possible when everyone around is eating it. And this almond cake is just a godsend in such cases! It is sweet, airy, tender and very fragrant.

Gluten does not have to be contraindicated to make this dessert. Believe me, it is really very tasty. I am sure you will fall in love with him from the first bite! Let's cook it together with “Very tasty”!

Ingredients:

• tangerine puree (we will prepare it ourselves from tangerine: we need one large, or 2 small) - 65 grams;
• 2 fresh chicken eggs;
• almond flour - 200 grams;
• butter - 200 grams;
• corn starch - 65 grams;
• sugar - 135 grams;
• almond petals for decoration - 40 grams.

Delicious gluten free almond cake. Step by step recipe

1. For the preparation of pasta (mashed potatoes) we need 1 large, ripe mandarin - or replace with a couple of small ones. Cut it into several parts, remove the seeds and beat with an immersion blender until smooth.
2. Separate the proteins from the yolks, divide the sugar into 2 halves: add one part to the proteins, the second to the yolks.
3. Beat whites with sugar until steady peaks.
4. Mash the yolks separately with sugar, add softened butter and whisk together until smooth, lush.
5. Sift almond flour. Please note that large particles or debris will remain in the sieve. And according to the recipe you need 200 grams of pure product, so prepare a little more in advance. (If you do not have almond flour, just make it from almond nuts. To do this, pour boiling water for 10 minutes, then transfer to a bowl of cold water for 10 minutes. This will make it easy to peel. After nuts, transfer to a baking sheet and send to oven for 1-1.5 hours at 90-100 degrees. Grind cooled almonds on a coffee grinder).
6. Add corn starch, flour and tangerine paste, whisk everything until smooth.
7. After that add the proteins and mix gently with a silicone spatula to make the mass airy.
8. Cover the baking dish with parchment paper and grease the edges of the mold with butter.
9. Take almond petals and glue them on the oil that is applied to the mold.
10. Next, put the dough in a mold, smooth with a spatula and sprinkle the rest of the petals on top.
11. Send the cake to bake in the oven at a temperature of 160 degrees, for 40 - 60 minutes. (So ​​that it does not burn, I put a bowl of water on the lower level. But periodically you need to watch so that it does not completely evaporate).
12. Check the readiness of the cake with a wooden stick, toothpick or match - the dough should not stick.
13. So that the almond cake easily lags behind the form: as soon as you remove it from the oven, immediately place it on a towel moistened with cold water. Wrap the edges of the towel around the edges of this towel. So hold for 2-3 minutes. Then, using a wooden spatula or knife, carefully go along the edge of the cake, being careful not to damage the almond petals.

Almond pie is ready! And it’s completely gluten free - which’s good! What a beautiful, appetizing, very fragrant and deliciously delicious! The almond petals were slightly fried, nicely fixed on the entire surface, and we got a real cake. It can be cut lengthwise into 2 parts and smeared with sweet sour cream. "Very tasty" wishes you bon appetit! Pay attention to the Gerbo pie and the cream pie - like tiramisu.