🍏 Gluten-Free Apple Cake – a soft, fragrant, and delicious dessert that everyone will love! No gluten, just pure flavor! 😍
🌟 Nutritional Benefits: Apples are rich in fiber and antioxidants, while gluten-free flour makes this cake perfect for those with gluten intolerance.
💡 Quick Tip: Add cinnamon and nutmeg for extra aroma and a crispy golden crust! 🍂✨
📌 Serving Suggestion: Serve warm with a drizzle of honey or a dollop of creamy yogurt for the perfect pairing! 🍯🥄
💡 Discover more gluten-free desserts: 👉 Gluten-Free Desserts
🔗 Read more: Learn about the health benefits of apples and a gluten-free diet in this article.
Gluten-Free Apple Cake
Ingrediente
Preparation method
Preheat the oven to 180°C. Line a 26 cm (Ø) baking pan with parchment paper, or use a 26 cm cake ring placed on a large baking tray lined with parchment paper.
Separate the egg whites from the yolks. Place the egg whites in a large bowl, add a pinch of salt, and beat with a mixer at medium speed until foamy. When the egg whites start to firm up (after about 2 minutes), gradually add 100 g of sugar while continuously mixing until you obtain a firm and glossy meringue.
Add the egg yolks one by one, mixing at low speed until fully incorporated.
In a separate bowl, combine the gluten-free flour mix, cornstarch, and baking powder. Gradually incorporate this mixture into the egg mixture, gently folding with a spatula using upward motions to maintain the airiness of the batter.
Pour the batter into the prepared pan and bake for approximately 30 minutes at 180°C, until the cake passes the toothpick test.
Let the cake cool completely on a wire rack.
Peel the apples, cut them into small cubes, and drizzle with lemon juice.
Place the apples in a saucepan, add the vanilla sugar, cinnamon, and 25 ml of water, then cook over medium heat, stirring occasionally, for 8-10 minutes until the apples soften slightly.
In a small bowl, mix the vanilla pudding powder with 6 tablespoons of room-temperature water, then pour it over the apples and cook for another 5 minutes, stirring continuously, until the mixture thickens. Remove from heat, transfer to a bowl, and let it cool completely.
Prepare a syrup to moisten the cake. Gluten-free cake tends to be slightly denser and drier, so it is important to hydrate it properly without overdoing it to maintain a soft and pleasant texture. Apply the syrup gradually using a brush or a spoon to avoid over-soaking.
In a saucepan, combine 140 ml of water, 70 g of sugar, and ½ teaspoon of vanilla extract (or the seeds from ½ vanilla pod). Bring to a boil, stirring continuously, until the sugar is fully dissolved (about 2-3 minutes). If using a vanilla pod, let the seeds infuse for 5 minutes. Allow the syrup to cool completely before using it to moisten the cake.
Spread the cooled apple mixture over the baked cake, directly in the pan, without removing it. Wash the mixing bowl.
Whip the cold heavy cream together with the whipping cream stabilizer and sugar at medium speed until the desired consistency is achieved.
Gently fold in the sour cream using a spatula, mixing carefully. Spread the whipped cream mixture over the apple layer and smooth it with a spatula. Sprinkle cinnamon on top and refrigerate the cake for 2 hours before serving.
