Gluten-free sponge cake pastries with yogurt cream –
Delicious and fluffy pastries stuffed with yogurt.
Preparation time 30 minutes
Ingredients for 22 medium-large pastries:
150 grams of gluten-free flour (I used the BiAglut flour)
125 grams of vanilla sugar (*)
8 gr of baking powder,
3 tablespoons of boiling water
a pinch of salt
For the stuffing:
200 grams of greek yogurt
20 grams of cocoa powder
3 tablespoons of honey
(*) store the white sugar in a jar containing a vanilla bean
Whisk the egg yolks along with the sugar, add the boiling water and beat again.
Combine little by little the gluten-free flour, sifted with baking powder, and mix well. Finally, gently combine the egg whites with a pinch of salt.
On a baking sheet covered with baking paper, using a teaspoon, divide the dough into small piles of about 3-4 cm in diameter (will double in the oven) and bake, in a preheated oven, at 180°C for about 10 minutes.
In the meantime, put in a bowl the yogurt with the honey and mix. Divide the cream into two parts and put the cocoa in one of them, stirring well.
Once the pastries are cool pair them, two by two, with the cream at the center. Sprinkle with icing sugar.