Gluten-free apple and poppy cream

ingredients

1 kg apples 2 packets Golden cob to taste sugar + cinnamon 5 pcs eggs 2 tbsp poppy seed flour 5 tbsp sugar 1 pk baking powder rice flour

progress

The filling for this cake is my heart’s favorite and I owe it to my mom. I have been plagued with various allergies since I was a little girl, for which I couldn’t have “traditional” cakes from the cake shop. However, when I saw cream puffs in the window as a young child, I really wanted a cake like this. So my mom took it upon herself to bake a cake that would look like a custard, taste like a custard, and yet not be a custard. Then she invented apple custard, which was an instant hit with us and we love to use it for different variations. In this recipe it is combined with poppy seeds and is gluten, dairy and added fat free.

For the pudding. Pour a little water over the apples – about 1 cup. When they are cooked, blend with an immersion blender until smooth. Add sugar and cinnamon to taste. Bring to the boil again. Stir the golden cobs in a little water and progressively stir into the apples to make a thick custard.

For the batter. Beat the egg whites with a pinch of salt until stiff. Add 5 tbsp sugar, egg yolks, 2-3 tbsp poppy seed flour and stir in rice flour as needed to get the consistency of sponge cake batter. Along with the flour, add the baking powder. Pour the batter onto a baking tray lined with baking paper and bake at 180°C for about 15 minutes.

After baking, let the dough cool a little and cut it into two parts. Put one part into a mould of the appropriate shape and size. Pour the pudding on top of the pastry and cover with the other piece of pastry. Leave to cool and set.

Serve 🙂