Gluten Free Apple Gateau

Name: Gluten Free Apple Gateau
Total time: 2 h 5 min
Yield: 1
Ingredients: 2.5 cups gluten-free all purpose flour; 1.5 tsps xanthan gum (if not included in the flour); 2.5 tsps gluten-free Baking powder; 0.25 tsp salt; 0.667 cup unsalted butter; 1.333 cups sugar; 4 eggs (beaten); 1 tsp vanilla extract; 0.875 cup milk; 1 lemon (juice); water; 3 Granny Smith Apple; 1 Tbsp butter; 0.667 cup sugar; 1 pinch salt; 1.5 cups unsalted butter; 2 cups cream cheese; 2 cups powdered sugar; 1 tsp vanilla extract; 1 cup Mascarpone; 20 gluten-free amaretto Cookie (crushed); gluten-free amaretto Cookie

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Difficulty:

moderate

Difficulty

Preparation:

1 hr 35 min.

Preparation

ready in 2 h. 5 min.

Ready in

Ingredients

for

cake

For the cake: 2 ½ cups gluten-free all purpose flour; 1 ½ tsps xanthan gum (if not included in the flour); 2 ½ tsps gluten-free Baking powder; ¼ tsp salt; ⅔ cup unsalted butter; 1.333 cups sugar; 4 eggs (beaten); 1 tsp vanilla extract; ⅞ cup milk

For the apples: 1 lemon (juice); water; 3 Granny Smith Apple; 1 Tbsp butter; ⅔ cup sugar; 1 pinch salt

For the mascarpone cream: 1 ½ cups unsalted butter; 2 cups cream cheese; 2 cups powdered sugar; 1 tsp vanilla extract; 1 cup Mascarpone

To decorate: 20 gluten-free amaretto Cookie (crushed); gluten-free amaretto Cookie

How healthy are the main ingredients?

cream cheese Mascarpone sugar sugar salt egg

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Preparation steps

For the cake: heat the oven to 180°C (160° fan) 350°F gas 4. Grease 2 x 20cm|8" deep loose-based cake tins and line the bases with non-stick baking paper.

Sift the flour, xanthan gum, baking powder and salt into a bowl and set aside.

Beat the butter in a mixing bowl until light. Beat in the sugar, then the eggs and vanilla, beating to combine after each addition.

Add the dry ingredients in 3 parts, alternating with the milk, and beginning and ending with the dry ingredients. Mix until just combined.

Divide evenly between the tins and smooth the tops.

Bake for about 20 minutes, until a skewer inserted into the centre of each cake comes out clean. Cool in the tins for 30 minutes, then place on a wire rack to cool completely.

For the apples: mix the lemon juice into a bowl of cold water.

Peel the apples, then halve and quarter them. Put each apple quarter on its side and cut a small slice down the length of the apple to remove the seeds and core.

Cut each apple quarter lengthwise into thirds. Put the pieces into the lemon water.

10.

Drain the apples (discard the lemon water) and put into a pan with the butter, sugar and salt. Slowly bring to a boil, gently stirring as the apples begin to release liquid. Reduce the heat and simmer the apples gently for 3-5 minutes until tender but still whole. Set aside to cool completely.

11.

For the mascarpone cream: beat together the butter and cream cheese until pale and fluffy. Sift in the icing sugar and beat well. Beat in the vanilla, followed by the mascarpone until combined.

12.

Inver 1 cake on a plate. Spread with a layer of mascarpone cream. Arrange a layer of apples on top, reserving some apples for the top of the cake.

13.

Spread with another layer of mascarpone cream. Place the second cake on top.

14.

Spread the remaining mascarpone cream on the top and sides of the cake. Press the amaretti crumbs into the sides of the cake. Chill for 30 minutes.

15.

Arrange the reserved apple slices on top and decorate with amaretti biscuits.