Gluten and lactose free cocoa cut
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ingredients
8 pcs eggs 130 g brown sugar 60 g cocoa salt
Filling
400 ml madder milk (or coconut or rice milk) 1 packet vanilla pudding Dr. Oetker gluten-free 3 tbsp brown sugar 125 g frozen or fresh raspberries
progress
Because I am lactose and gluten intolerant, it is very difficult to attend family gatherings and not “drool” over delicious but forbidden cookies.Therefore, by combining several recipes, I decided to invent my own gluten and lactose free cocoa cakes, which the whole family can already enjoy. And even a person with food intolerances can enjoy family occasions without restrictions.
1.
From egg whites and a pinch of salt whip stiff snow. In another bowl, whisk the egg yolks and sugar until foamy and add the cocoa. Gently fold the snow into the mixture as you progress. Spread the finished batter evenly on a baking sheet lined with baking paper. Bake in a preheated oven at 180 °C for approximately 10 minutes.
2.
In 100 ml of milk, mix the custard. Put the remaining milk and sugar in a saucepan and bring to the boil. Slowly pour the prepared mixture into the boiling milk and cook, stirring, for 1 minute more.
3.
Remove the baking paper carefully from the baked and cooled dough. Divide the dough into two halves. Spread the hot custard evenly over one half and arrange the raspberries. Cover the other half of the pastry with the custard and gently press down.
4.
Let the cake set in the refrigerator for at least an hour
5.
Good taste!
