Today, a diet that excludes foods containing heavy gluten and casein proteins from the diet is gaining popularity. Such a diet is followed by those who want to get rid or alleviate the symptoms of diseases such as, for example, neurodermatitis, diabetes, various types of allergies. Doctors experimentally advise the BBBC diet to help children with autism, atopic dermatitis, attention deficit disorder and other diseases of a similar nature. But childhood cannot be complete without a cake! You can make a Napoleon cake without gluten, without casein and without eggs.
Pick your recipe
You will need
- For the test:
- - gluten-free mixture - 400 g;
- - water - 200 ml.;
- - sugar or sweetener - 2 tbsp;
- - salt - 0.5 tsp;
- - vegetable oil - 100 ml;
- - soda - 0.5 tsp
- For cream:
- - rice semolina (or corn starch) - 7 tbsp;
- - water (or vegetable milk) - 700 ml.;
- - sugar (or substitute), vanillin - to taste;
- - coconut or cocoa butter - 1 tbsp.
Instruction manual
1
First of all, you need to talk about the properties of the dough made from gluten-free flour. Since it does not have sufficient elasticity, it is rather difficult to roll it into a thin, almost transparent cake. In order to facilitate this work, you can either use corn starch, which will need to sprinkle the working surface and the dough itself, or take a plastic wrap and, laying the dough on one section of the film and covering it with another cut, roll out. Using the second option is preferable, since the dough is more convenient to transfer to a baking sheet on the film.
2
The gluten-free formula is available at the supermarket in the diet department.
To prepare the dough, mix the gluten-free mixture with soda, salt and sugar (sweetener). Now pour the vegetable oil into the dry mixture and grind until an oily crumb is obtained. Then add water gradually, stirring all the time. Knead until a smooth, smooth soft dough is obtained.
3
Unlike the classic version of the dough for Napoleon cake, the dough without eggs, gluten and casein does not need a so-called rest. It does not need to be kept at room temperature or in the cold. You can start making cakes right away. To do this, divide the dough into 9 equal parts. Roll out each piece using one of the methods described in the first paragraph. Put the dough on a baking sheet.
4
Immediately, while the dough is raw, using a template that can serve as a circle cut out of paper or an ordinary pan cover, cut a circle with a diameter of about 19 centimeters. Leave the dough on the baking sheet, they will be needed to make crumbs to decorate the finished cake. Bake each cake at a temperature of 180 degrees, keeping it in the oven for 7 minutes and no more.
5
Carefully remove the cakes from the pan and lay them on a flat surface in a pile. Put the trimmings in a suitable bowl or pan.
Cream for Napoleon cake without gluten, without casein and without eggs can be prepared while the cakes are cooling.
To prepare the cream, mix in a saucepan cold water or vegetable milk with rice semolina or corn starch, add a sweetener and vanilla. Cook the pudding. Whip the hot pudding by adding butter.
6
Layer the cakes with cream, apply the remaining cream on top and sides of the cake. Decorate the finished cake with crumbs made from baked scraps of dough.
Leave the cake in the refrigerator for 30-60 minutes. During this time, cakes are saturated. You can leave the cake in the refrigerator even at night, so the cakes will become more tender.