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Gluten-free plumcake made with the heart

ingredients

servings

10

Eggs

4 unit

Glutenfree flour for desserts

270 grams

Potato starch

80 grams

White sugar

200 grams

Yogurt, vanilla flavour

250 grams

Butter

120 grams

Bitter cacao

30 grams

Baking powder for desserts

1 unit

Vanilla powder

to taste

Desserts from Italy

Gluten-free plumcake made with the heart

Gluten-free plumcake made with the heart

vegetarian with eggs with lactose

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Gluten-free plumcake made with the heart

A simple yogurt plumcake with surprise effect

Gluten-free plumcake made with the heart step 1

step 1

Fit the eggs well together with sugar, then combine melted butter and vanilla. Sift flour with 50g of starch and yeast and combine very gently with the eggs.

Gluten-free plumcake made with the heart step 2

step 2

Divide the mixture into two, add 300g in a bowl and add the cocoa very gently. Instead, add 30 grams of remaining starch.

Gluten-free plumcake made with the heart step 3

step 3

Pour the cocoa paste into a mold of about 20cm and cook in a hot oven at 180 degrees for about 15 minutes.

Gluten-free plumcake made with the heart step 4

step 4

Bake, let it cool and with a heart-shaped stencil cut out many cocoa hearts. Dip and flour a plumcake mold, fill it with half the dough

Gluten-free plumcake made with the heart step 5

step 5

Sink the hearts slightly and align them one sticking to the other throughout the length of the mold.

Gluten-free plumcake made with the heart step 6

step 6

Then cover with the dough remaining while making sure to keep all the hearts cut and attached.

Gluten-free plumcake made with the heart step 7

step 7

Cook in a hot oven at 180 degrees for a mezzoretta, but try the stitch before baking.

Gluten-free plumcake made with the heart step 8

step 8

When cold cut into slices and discover the surprise!

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