Tasty Sacher frames with gluten-free crumble and no butter

Inserted by Rosa Rizzo the

Ingredients for a 16 cm square pan

70 gr of natural flour mixture for Molino Marello cakes

14 gr of bitter cocoa powder

20 gr of almond flour

40 gr of erythritol (or sugar)

½ sachet of baking powder

Natural vanilla essence

50 gr of rice oil

2 large eggs

70 gr of vegetable drink (almonds or soy)

To fill:

apricot jam to taste

For the crumble

50 g of natural flour mixture for Molino Marello cakes

10 gr of almond flour

30 gr of rice oil

25 gr of maple syrup (or honey)

25 gr of dark chocolate


Prepare the crumble: Pour the mixture of flour into a bowl, add the almond flour, rice oil and maple syrup and work with the tips of the fingers, until they form crumbs. Put in the fridge.

Chop the dark chocolate and set it aside.

Prepare the cocoa base: shell the eggs in a bowl, add the erythytal and mix with a hand whisk to mix. Add the oil and vanilla and mix again, then the mixture of Molino Marello flour, the cocoa sifted with the yeast and the almond flour, alternating them with the vegetable drink. Get a dense mixture.

Turn on the oven and let it preheat to 170 degrees.

Line the mold with the parchment paper and cover the base with half a dose of dough. Cook for 12 minutes. Remove the pan and check that the cake is cooked on the surface. Fill with a layer of jam, remaining away from the edges at least 1 centimeter, cover with the rest of the dough, with the crumble crumbs and with the dark chocolate flakes.

Bake again and cook for another 12-15 minutes.

The toothpick test is worth.

Once cold, arrange the cake on a plate and cut into squares.

Keep in a door-door and consume within 3-4 days.

Recipe made for Molino Marello by Letizia del Blog without it is good https://www.senzaebuono.it/


What do you think?