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Gluten-free sponge cake pastries with yogurt cream – Video

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Gluten-free sponge cake pastries with yogurt cream – 

Delicious and fluffy pastries stuffed with yogurt.

Gluten-free sponge cake pastries with yogurt cream

Preparation time 30 minutes

Ingredients for 22 medium-large pastries:

3 eggs

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

grechina

Whisk the egg yolks along with the sugar, add the boiling water and beat again.

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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.

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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.

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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.

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Once the pastries are cool pair them, two by two, with the cream at the center. Sprinkle with icing sugar.

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Gluten-free sponge cake pastries with yogurt cream

grechina

grechina

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