Gluten-free pear and cranberry share

Beautiful, delicious and juicy fruit cake with mouth-watering and crumbly cake without wheat flour – this is reality! Exactly measure all the ingredients and follow all the steps of the recipe so that you have the perfect gluten-free cake was obtained. Wheat flour in the dough will replace rice flour and tapioca starch, add also egg protein, butter, cream cheese and sugar. To have a test easier to work, cool it and roll it neatly movements between two sheets of paper. For filling, any a mixture of seasonal fruits and berries, such as sweet toppings pears and sour cranberries to create an excellent balance with the texture of the pie. Mix fruits with starch to toppings after cooling of the finished pie did not spread and looked appetizingly. Time: 1 hour. 55 minutes Difficulty: easy Servings: 6 – 8 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.

Ingredients for the recipe:

Dough

• 2 tbsp. brown rice flour
• 0.5 tbsp. tapioca starch
• 1/4 Art. Sahara
• 0.5 tsp salt
• 1 tbsp. chilled cream cheese
• 1 tbsp. chilled butter
• Protein 2 eggs

Fruit filling

• 3 tbsp. pears Bartlett or Anjou, peeled and chopped (approximately 4 medium pears)
• 2 tbsp. fresh or frozen cranberries
• 1.5 tbsp. Sahara
• 2 tbsp. l tapioca starch
• 2 tsp finely grated orange peel
• 1 tsp vanilla extract
• 1/4 tsp ground allspice
• 1 egg, beaten with 2 tbsp. l water, for lubrication

Recipes with similar ingredients: gluten free flour, tapioca, cream cheese, lemon zest, allspice, pears, cranberries

Recipe preparation:

1. Combine rice flour, tapioca starch, sugar and salt. Cut the cream cheese into large pieces and the butter into the pieces are about half as small (so that they are evenly intervened in the dough) and stir with a knife to make a rough dough loose texture. In a small bowl, whisk the squirrels to foam, and then add to the dough, stirring, so that it fits into a lump. Form from the test 2 discs, wrap and put in the refrigerator about hour to harden.
2. Stuffing: mix pears and cranberries with sugar, tapioca starch, zest, vanilla and allspice.
3. Preheat the oven to 190 ° C.
4. Remove 1 piece of dough from the refrigerator, unfold it, lightly sprinkle with rice flour and put between 2 sheets of parchment paper. Roll the dough into a circle with a diameter of 30 cm. Remove the top sheet of parchment paper and put the dough in a cake pan 22 cm in diameter, remove the remaining sheet of paper from it. Lay out fruit dough on the dough.
5. Roll out the second test disc in the same way and place it. on top of the fruit filling. Trim and pinch the edges of the dough and with Use a pair of scissors or a small knife to make holes on top, so that the steam comes out. Lubricate the top of the cake with the egg mixture and place the mold on a baking sheet covered with parchment or foil.
6. Bake the cake for about 50 minutes, until the cake is browned and the filling will not boil. Cool the cake completely to room temperature. temperature and chop. Or refrigerate and then serve cold.