South Tyrol Yogurt cake

A cake that I love and eat always when I go to the Italian Dolomites!
Light and.. delicious!

Ingredients to make the pastry:
- 2 eggs
- 60 gr sugar
- 50 gr potatos starch
Ingredients for the filling:
- 300 gr Greek Yogurt
- 80 gr whipped cream
- 4 Tbsp Sugar
- 20 gr icing sugar
- 1 albumen (egg white)
- 2 GF gelatine sheets (4 gr total)
- 4 Tbsp milk
- water and sugar to make syrup

Prepare 2 layers of Basic cake pastry (see my post).
Prepare the syrup  boiling 50 gr of water with 1 Tbsp of sugar.
Put the gelatine sheets into fresh water for 10 minutes.
Whip the egg white with sugar and icing sugar; in a separate bowl whip the cream.
Take out from the water the gelatine and put it inside a little pot with 3-4 Tbsp of milk, warm it until almost boiling, then take away from the cooking plate.
Using the blender mix quickly the gelatine-milk with yogurt; then add whipped egg white and whipped cream and mix slowly using a spoon.

Put the first cake layer in a round shape cake mould (better if you can open it - like springform pan), pour on it the half of the syrup, then pour all the yogurt filling, cover with the second cake layer (after having poured syrup on the internal face).
Let the cake rest in the fridge at least 6 hours. Then take it out, spread with icing sugar and serve!!!

Basic cake pastry - easyyyy!

My mom's recipe uses white flour, but she confessed grandma used only our beloved potato starch to make it softer!!!
Then? Here is the recipe!
- 3 whole eggs
- 120 gr sugar
- 100 gr potato starch

In a bowl whip firmly the 3 eggs white (albumen).
In another bowl mix with a blender the 3 eggs red and sugar. When the volume is higher add potatos starch.
Add the whipped eggs white and mix slowly with a spoon.
Put the pastry on a rectangular oven tray (with parchment paper) and level it with a large knife: once it is cooked you can cut the shapes you need. Otherwise you can use directly a shaped mould.
Anyway, cook in the oven around 15-20 minutes @ 170°. (It must be still soft at the end, if you cook it too long it will become crunchy... but maybe you like it that way!)

GF Cookies and pie crust

What a satisfaction!
This pastry is not at all different from the "classic" one prepared with white flour! Just the colour is not so great, so whitish.... But you can spread the icing sugar and you do not notice it anymore!
Ok, so here is the recipe:
- 230 gr GF aproteic flour "Cereal"
- 90 gr butter at room temperature
- 90 gr sugar
- 1 egg+ 1 egg yolk
Only for the Apple pie:
- 2 Tsp jam (whatever flavour you like)
- 3 apples
Only for the white-brown cookies:
-1 Tsp cacao
Mix the ingredients in the food processor and let the pastry rest in the fridge for 30 minutes.
Use half of the pastry to make the apple pie: put the pastry directly on the cake mould (diameter 23cm) and press with your fingers until it is 5mm thin, spread the jam on it and then the sliced apples. Cook 35 minutes in the oven @180°. Let me say it.. it tastes divine!!!!
With the remaining pastry I made classic cookies  (mushrooms shape): roll out the pastry on the wood board until 3-4mm thin and cut the shapes. Cook in the oven for 15-20 minutes @ 180°.
Divide the remaining pastry in 2 parts, in one add cacao to make it brown. Roll out on the wood board to obtain 2 rectangles 3-4mm thin, place one on top of the other and roll together. Then just cut some slices with a knife (about 4 mm thin) and put on the oven tray (with parchment paper). Again, 15-20 minutes @ 180°, check under the cookie, when the surface changes colour take it out from the oven, even if it is still soft: it will become crunchy out from the oven!
Nice, eh???

GF Chocolate cake

It can be only a success!
The famous Italian "Tenerina" (little soft cake)!

- 200 gr GF Dark Chocolate
- 100 gr Butter
- 200 gr Sugar
- 3 whole eggs + 1 white part egg (albumen)
- 2 Tsp GF Mix It Flour
Melt chocolate and butter together. Whip the 3 red eggs (yolks) with sugar, then add flour and the chocolate &butter mix. In a separate bowl whip the 4 white eggs until almost solid, add to the other ingredients and mix slowly using a spoon. 
Put everything inside a round cake mould (diameter 28cm), cook between 20 and 25 minutes at 180° (you can check with a toothpick if it is still wet inside or not).
This is thin, if you prefer it thicker (like Brownies) just use a smaller mould. How does it taste? Deliziosa!!!!

GF Yellow cookies

Time for something more simple...

From a recipe I found on a magazine, cookies with yellow corn flour and white flour, I was sure it would not be a failure! And... these yellow cookies are delicious!

My adapted recipe:

300 gr yellow corn flour

150 Schar GF Mix It flour

170 gr butter

160 gr sugar

1 whole egg + 1 egg yolk

lemon juice drops

salt

Mix everything (the butter must be at room temperature, or you can put it in the microwave for less then 1 minute) and put the dough in the fridge, inside a plastic bag, to rest.

After 30 minutes take it and roll it out on the wood board using flour if needed until it is 4mm thin. 

Shape the cookies with your favourite cutter and put them on the oven tray covered with parchment paper.

Cook them for 15-20 minutes @ 180°C (check the colour underneath the cookies, when it is brown take them out from the oven).

The only difference I can see between these cookies and the ones prepared with "classic" white flour is they can break very very easily. Maybe next time it is better to make them thicker!

GF White Bread

My first recipe with GF flour is about BREAD.

I know it is the most difficult to make, but bread is my love, the one who gives you more satisfaction.

So I was prepared to trash my first GF bread, but it did not end up like this!

Even if, I confess, the flavour is not soooo good!

Anyway, I followed the recipe written on the Schar Mix It flour box:

- 250 gr Mix It Flour

- 4 gr Schar powder yeast

- 1 teaspoon salt

- 1 tablespoon seeds oil

- 250 ml warm water

I mixed everything with a blender, then with my hands.

I put the dough inside a plastic blowl and left it covered for 1 hour. What a surprise, I found it well risen!

I took it and I created smaller breads, but here is the difficulty of GF flour: the dough does not have elasticity, it was like foam! I tried to put some of it on the oven tray using a spoon but it was melting down! 

So I put everything inside a plumcake silicone mould.

I left it rest again and, after 1 hour, it doubled, so I cooked it in the oven, roughly for 30 minutes at 180°C.

The bread is not so bad, you can see it has raisen up in a good way. 

But I don't like the colour, white like watery milk, and if you bite it, it seems a gum! The flavour: only salt... 

Next time I have to try a different recipe!