Prajitura Alba-ca-Zapada fara gluten / Gluten-free Snow white cake

Desertul preferat al copilariei mele este clar prajitura Alba-ca-zapada si a fost o mare provocare sa ma incumet sa o fac intr-o varianta mai sanatoasa, fara gluten (si fara zahar, lactoza :) A iesit ceva de vis, efectiv nu iti dai seama ca e diferita de original! Blat pufos, crema dulce acrisoara cu aroma de lamaie… Wow! Reteta face parte din campania „Gatim romaneste si fara gluten cu Schar„, din dragoste pentru persoanele ce sufera de celiachie si intoleranta la gluten.

Blat:

• 4 oua
• 150g faina Schar bread Mix (sau Mix C)
• 100g indulcitor Green Sugar
• 1 lgt praf de copt

Crema:

• 500ml lapte de soia
• coaja rasa de la 1 lamaie
• sucul de la 1/2 lamaie
• 3 lg faina Schar bread Mix (sau Mix C)
• 3-4 lg indulcitor Green Sugar
• fulgi de cocos (pentru topping)

Pentru blat batem ouale spuma cu un praf de sare si indulcitorul, (pana isi dubleaza volumul) incorporam apoi usor cu o spatula faina amestecata cu praful de copt si turnam compozitia intr-o tava (20*28 cm) unsa cu ulei si tapetata cu hartie de copt. Coacem blatul in cuptorul preincalzit la 170C timp de 30 de min, pana trece testul scobitorii. Lasam la racit blatul pe un gratar.

Pentru crema punem la incalzit pe foc laptele de soia, adaugam indulcitorul, faina si aducem la punctul de fierbere, amestecand mereu. Fierbem la foc mic aprox 5 min, pana crema se ingroasa frumos, iar la final adaugam coaja rasa si sucul de lamaie. Lasam crema la racit intr-un castron, cu folie alimentara pe suprafata, pentru a nu face pojghita.

Pentru asamblarea prajiturii taiem blatul racit in 3 parti pe lungime, cu un cutit lat zimtat si cu maaare grija :) Intindem crema pe fiecare foaie (eu am pus si deasupra) si presaram fulgi de cocos la final. O taiem dupa o ora si o savuram imediat, fara remuscari, pentru ca e absolut senzationala! :)

ENGLISH VERSION

My favorite childhood dessert of all time is Snow white cake and it was a great challenge to try to make it in a healthier version, gluten free (and also lactose, sugar free :) This cake turned out a dream come true, super fluffy cake layers, delicious lemon cream… Wow!

Cake:

• 4 eggs
• 150 g Schar bread flour Mix (or Mix C)
• 100 g Green Sugar sweetener
• 1 tsp baking powder

Filling:

• 500 ml soy milk
• grated zest of 1 lemon
• juice from 1/2 lemon
• 3 tbsp Schar bread flour Mix (or Mix C)
• 3-4 tbsp Green Sugar sweetener
• desiccated coconut (for the topping)

For the cake layers beta the eggs, sweetener and a pinch of salt until they double in size, then gently fold in the flour and baking powder. Pour the batter in a cake pan (20*28 cm) greased with oil and lined with baking paper) and bake at 170 C for about 30 min, until a skewer inserted in the center comes out clean. Let the cake cool on a rack.

For the filling place the soy milk in a saucepan and slowly bring to a boil, add the sweetener and flour, constantly stirring. Simmer for 5 min, until nicely thickened, then add the grated lemon and lemon juice. Let the cream cool in a bowl, with clingfilm over the surface.

To assemble the cake cut the cooled cake in 3 layers, with a long sharp knife. Spread the filling over each layer and sprinkle desiccated coconut on top. Slice into squares after one hour and enjoy, it’s absolutely amazing! :)