Gluten-free mimosa pie –
A perfect cake for the Women’s Day. Happy March 8 🙂
Gluten-free mimosa pie
Preparation time 1 hour and a half (excluding the rest of the pastry in the refrigerator)
gluten-free sponge cake (half dose)
half a glass of milk
3 tablespoons of Alkermes
1 teaspoon of sugar
icing sugar for decoration
Line the pan with parchment paper and place the shortcrust pastry, high about half cm, forming the base and the edges. Decorating by pressing the prongs of the fork along the edge of the tart and puncture the bottom.
Put in the center the custard cream and level it; bake at 180°C for 30 minutes.
Meanwhile, over low heat, melt a teaspoon of sugar in the milk. Remove from heat, let cool and add Alkermes.
Brush the cake with the syrup, then cover everything with the sponge cake, cut into cubes, forming a dome and brush everything with more syrup (so the cubes of sponge cake will adhere more easily to each other).
Allow the cake to cool and sprinkle with icing sugar. Store it in the refrigerator.
More gluten-free tarts: