hazelnut sablee cake, strawberry gelee, creamy mascarpone and vanilla

Name: hazelnut sablee cake, strawberry gelee, creamy mascarpone and vanilla
Prep time: 60 min
Cook time: 15 min
Total time: 75 min
Yield: 8
Cuisine: Italia
Ingredients: 5 g Water; 37 g Egg whites; 160 g Lactose-free butter; null Creamy; 1 teaspoon Vanilla extract; 75 g Hazelnut flour; 175 g Gluten-free flour share mix c; 75 g Potato starch; 250 g Cleaned strawberries; 12 g Gelatin; 4 g Gelatin; null Strawberry gelee; 150 g Lactose-free mascarpone; 300 mL Fresh lactose-free cream; 150 g Lactose-free ricotta; null Sablee; 1 pinch Salt.; 150 g Sugar; 75 g Sugar; 90 g Powdered sugar

@sweetceliacworld

Category: Desserts

Discover the hazelnut sablee cake with strawberry gelee and creamy mascarpone and vanilla: a gluten-free and lactose-free dessert with authentic taste. Try it now!

Difficulty: Medium

Cooking time: 15 minCooking: 15 min

Preparation time: 60 minPreparation: 60 min

Country: Italia

sweetceliacworld@sweetceliacworld

Ingredients

No. Servings

Water5g
Egg whites37g
Lactose-free butter160g
Creamy
Vanilla extract1teaspoon
Hazelnut flour75g
Gluten-free flour share mix c175g
Potato starch75g
Cleaned strawberries250g
Gelatin12g
Gelatin4g
Strawberry gelee
Lactose-free mascarpone150g
Fresh lactose-free cream300mL
Lactose-free ricotta150g
Sablee
Salt.1pinch
Sugar150g
Sugar75g
Powdered sugar90g

Preparation Ingredients General Information Analysis Macronutrients

Preparation

STEP 1 OF 12
Sablee: combine the soft butter with the flour
STEP 2 OF 12
Separately mix sugar, hazelnut flour, potato starch, and salt
STEP 3 OF 12
Add to the butter mixture and mix well
STEP 4 OF 12
Add water and egg white
STEP 5 OF 12
Work very little and refrigerate covered with plastic wrap for 1 hour
STEP 6 OF 12
Bake at 180°C for 12 minutes (23cm mold)
STEP 7 OF 12
Gelee: blend the strawberries, heat with sugar and add the soaked gelatin
STEP 8 OF 12
Freeze in a 20cm mold
STEP 9 OF 12
Creamy: whip part of the cream with sugar, and add the vanilla
STEP 10 OF 12
Heat the remaining part and combine with the soaked gelatin
STEP 11 OF 12
Add to the first mixture and add the ricotta and mascarpone
STEP 12 OF 12
Make a first layer on the sablee and let it cool. Then place the gelee on top and finally the remaining creamy

General Information

Storage notes

In the refrigerator

Origin

Italia

Analysis

Attention

The data represented here, limited to certain specificities, are the result of an analysis carried out using Tuduu's proprietary algorithms. As such, they may contain errors and/or inaccuracies, therefore users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Lifestyles

Intolerances and allergies

Macronutrients (100 gr)

Attention

The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Energy (kcal)	333.06
Carbohydrates (g)	32.5
of which Sugars (g)	21.27
Fat (g)	20.92
of which Saturates (g)	10.75
Protein (g)	4.9
Fiber (g)	0.8
Sale (g)	0.1

Proteins
4.9g·8%
Carbohydrates
32.5g·55%
Fats
20.92g·35%
Fibers
0.8g·1%