🍏 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.
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 whisk attachment in the bowl, add the egg whites and a pinch of salt, then mix for 4 minutes at speed 3.5. At the 2-minute mark, gradually add 100 g of sugar through the lid opening. If necessary, extend the mixing time by a few seconds until all the sugar is fully incorporated.
Add the egg yolks and mix for 15 seconds at speed 4.
Add the gluten-free flour mix, cornstarch, and baking powder, then mix for 20 seconds at speed 2.5. Remove the whisk attachment.
Pour the batter into the prepared baking pan and bake for approximately 30 minutes at 180°C.
Let the cake cool completely on a wire rack.
Place the apples and lemon juice in the mixing bowl and chop for 3 seconds at speed 7.
Add the vanilla sugar, cinnamon, and 25 ml of water, then place the simmering basket instead of the measuring cup on the mixing bowl lid. Cook for 8 minutes at 100°C, reverse speed 1. Meanwhile, in a small bowl, mix the gluten-free vanilla pudding powder with 6 tablespoons of room-temperature water.
Add the vanilla pudding powder mixture to the mixing bowl, then place the simmering basket instead of the measuring cup on the lid. Cook for 5 minutes at 100°C, reverse speed 2. Transfer the mixture to a bowl and set it aside to cool.
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.
Place 140 ml of water, 70 g of sugar, and ½ teaspoon of vanilla extract (or the seeds from ½ vanilla pod) in the bowl and boil for 3 minutes at speed 1. Let the syrup 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.
Make sure the bowl is completely dry and cold (you can place it in the refrigerator for 10-15 minutes) before whipping the cream.
Attach the whisk attachment. Place the whipping cream, cream stabilizer, and sugar in the mixing bowl, then whip at speed 3 until the desired firmness is achieved. Remove the whisk attachment.
Gently fold in the sour cream using a spatula, then spread the whipped cream mixture over the surface of the cake and sprinkle with cinnamon. Let it rest in the refrigerator for 2 hours before serving.
