Today, a diet that excludes foods containing heavy proteins, gluten and casein, is gaining popularity. Such a diet is followed by those who want to get rid of or alleviate the symptoms of diseases such as neurodermatitis, diabetes, and various types of allergies. Experimentally, doctors advise the BGBK diet to help children with autism, atopic dermatitis, attention deficit disorder and other diseases of a similar nature. But childhood cannot be complete without cake! You can make Napoleon cake gluten-free, casein-free and egg-free.
It is necessary
- For the test:
- - gluten-free mixture - 400 g;
- - water - 200 ml.;
- - sugar or sweetener - 2 tablespoons;
- - salt - 0.5 tsp;
- - vegetable oil - 100 ml;
- - soda - 0.5 tsp
- For the cream:
- - rice semolina (or corn starch) - 7 tablespoons;
- - water (or vegetable milk) - 700 ml.;
- - sugar (or substitute), vanillin - to taste;
- - coconut or cocoa butter - 1 tablespoon
Instructions
Step 1
First of all, you need to talk about the properties of dough made from gluten-free flour. Since it does not have enough elasticity, it is rather difficult to roll it into a thin, almost transparent cake. In order to facilitate this work, you can use either corn starch, which you need to sprinkle on the work surface and the dough itself, or take plastic wrap and, putting the dough on one piece of film and covering it with another cut, roll it out. Using the second option is preferable, since it is more convenient to transfer the dough to a baking sheet on a film.
Step 2
Gluten-free ready-to-use formula can be purchased from the diet food section of the supermarket.
To prepare the dough, mix the gluten-free mixture with baking soda, salt and sugar (sweetener). Now pour vegetable oil into the dry mixture and rub until you get an oily crumb. Then add water gradually, stirring all the time. Knead until smooth, smooth, soft dough is obtained.
Step 3
Unlike the classic version of the Napoleon cake dough, the dough without eggs, gluten and casein does not need so-called rest. It does not need to be kept either at room temperature or in the cold. You can start making cakes immediately. To do this, divide the dough into 9 equal parts. Roll each piece using one of the methods described in the first paragraph. Transfer the dough to a baking sheet.
Step 4
Immediately, while the dough is raw, using a template that can serve as a circle cut out of paper or a regular saucepan lid, cut a circle with a diameter of about 19 centimeters. Leave the dough scraps on a baking sheet; they will be needed to make crumbs for decorating the finished cake. Bake each cake at 180 degrees, keeping it in the oven for 7 minutes or more.
Step 5
Carefully remove the cakes from the baking sheet and stack them on a flat surface. Place the trimmings in a suitable bowl or saucepan.
Gluten-free, casein-free and egg-free Napoleon cake cream can be prepared while the cakes are cooling.
To make the cream, mix cold water or vegetable milk with rice semolina or cornstarch in a saucepan, add sweetener and vanillin. Cook the pudding. Whisk the hot pudding with butter.
Step 6
Layer the cakes with cream, apply the remaining cream to the top and sides of the cake. Decorate the finished cake with crumbs made from baked dough scraps.
Leave the cake in the refrigerator for 30-60 minutes. During this time, the cakes will be soaked. You can also leave the cake in the refrigerator overnight, so the cakes will become more tender.
