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Pear Cake with Gluten-Free Flour
I love experimenting in the kitchen and while baking. That's how this cake was born, for which I decided to use gluten-free tapioca flour.
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Ingredients
number of servings
6
- 80 g tapioca flour
- 100 g rice flour
- 40 g vanilla protein
- 40 g Erythritol vanilla
- 1 teaspoon baking soda
- 1 ts baking soda
- 1 ts cinnamon
- 1 ts gingerbread spices
- 1 tablespoon Toolbox
- 150 ml milk
- 2 egg
- 2 pear
- cherry jam
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Directions
60 min.
1. Step
In a bowl, mix the dry ingredients. Add milk and yolks. Peel the pears and grate them coarsely. Mix the grated pears into the batter. Finally, whip the egg whites until stiff, and fold them into the batter. Bake at 180 degrees for 40 minutes.
2. Step
After baking, cut the uneven surface. Coat the cake with a thicker layer of jam and crumble the cut dough on top.
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