Someone named "Starsistar" asked for this.....
No idea who you are, but here is a good wheat-free dessert recipe:
*I originally did the measurements in grams in my kitchen. I appreciate most of you didn't gank some columbian drug-lords scales to keep in your kitchen, so I've converted as best I can. Praise Allah! Hahahahah, Homonym. Good Stuff. Better end this before it drags on.*
crust:
3 med. eggs
110g (a little less than half a cup) golden caster sugar
50g (a quarter cup) ground almonds
25g (1 3/4 tbsps) cornflour
2-3 drops almond extract
800g (3 1/2 cups) apricot halves in juice, drained
1 tbsp brandy
filling:
11g sachet gelatine (a small pack of gelatin)
50g (a quarter cup) golden caster sugar
2 med. egg whites
300ml (1 1/3 cups) double cream
icing sugar to dust
1.
Line a 9 " spring clip baking tin with baking parchment.
2.
Place the eggs and sugar in a large bowl over a pan of hot water. Whisk the mixture until thick enough to leave a ribbon trail when the whisk is lifted out. Fold in the ground almonds, cornflour and almond extract with 2 tbsp of hot water.
3.
Pour into the prepared tin and bake for 20 - 25 minutes or until sponge bounces back when lightly touched in the centre. Leave to cool and then remove from the tin.
4.
Line a 20 cm 8 " spring clip baking tin with clear film. Then using the base of the tin as a guide, trim the sponge to fit the tin. Cut the sponge in half horizontally and place one half in the base of the tin. Arrange enough apricots over the sponge to cover it, sprinkle over the brandy and set aside.
5.
Now make the filling. In a small bowl sprinkle the gelatine over 3 tbsp cold water and leave until spongy, then stand the bowl in a pan of hot water and stir until dissolved. If you are using vegetarian gelatine then follow the packets instructions. Leave to cool.
6.
Place remaining apricots in a food processor with the caster sugar and blend until smooth. Transfer to a bowl. Whisk the egg whites and cream in a separate bowl until just stiff. Working quickly stir the cold gelatine into the puréed apricots, then fold in the cream and egg whites. Pour the mixture into the tin over the apricot halves, and chill for 1 hour.
7.
Place the second sponge on top and chill for a further 2 hours.
8.
Remove from the tin carefully, as it will be quite fragile, dust with icing sugar and serve.
And there is my wheat-free Apricot Torte. Suck it people who cannot make things without "real flour".
*I originally did the measurements in grams in my kitchen. I appreciate most of you didn't gank some columbian drug-lords scales to keep in your kitchen, so I've converted as best I can. Praise Allah! Hahahahah, Homonym. Good Stuff. Better end this before it drags on.*
crust:
3 med. eggs
110g (a little less than half a cup) golden caster sugar
50g (a quarter cup) ground almonds
25g (1 3/4 tbsps) cornflour
2-3 drops almond extract
800g (3 1/2 cups) apricot halves in juice, drained
1 tbsp brandy
filling:
11g sachet gelatine (a small pack of gelatin)
50g (a quarter cup) golden caster sugar
2 med. egg whites
300ml (1 1/3 cups) double cream
icing sugar to dust
1.
Line a 9 " spring clip baking tin with baking parchment.
2.
Place the eggs and sugar in a large bowl over a pan of hot water. Whisk the mixture until thick enough to leave a ribbon trail when the whisk is lifted out. Fold in the ground almonds, cornflour and almond extract with 2 tbsp of hot water.
3.
Pour into the prepared tin and bake for 20 - 25 minutes or until sponge bounces back when lightly touched in the centre. Leave to cool and then remove from the tin.
4.
Line a 20 cm 8 " spring clip baking tin with clear film. Then using the base of the tin as a guide, trim the sponge to fit the tin. Cut the sponge in half horizontally and place one half in the base of the tin. Arrange enough apricots over the sponge to cover it, sprinkle over the brandy and set aside.
5.
Now make the filling. In a small bowl sprinkle the gelatine over 3 tbsp cold water and leave until spongy, then stand the bowl in a pan of hot water and stir until dissolved. If you are using vegetarian gelatine then follow the packets instructions. Leave to cool.
6.
Place remaining apricots in a food processor with the caster sugar and blend until smooth. Transfer to a bowl. Whisk the egg whites and cream in a separate bowl until just stiff. Working quickly stir the cold gelatine into the puréed apricots, then fold in the cream and egg whites. Pour the mixture into the tin over the apricot halves, and chill for 1 hour.
7.
Place the second sponge on top and chill for a further 2 hours.
8.
Remove from the tin carefully, as it will be quite fragile, dust with icing sugar and serve.
And there is my wheat-free Apricot Torte. Suck it people who cannot make things without "real flour".
