Gluten-free cherry marzipan - Easter recipe
Gluten-free mazurka with cherry cream - a proven recipe for Easter
Easter is a time not only for spiritual reflection, but also... baked goods! And among them reigns mazurka - a cake that for centuries has ended the holiday feasting. If you are on a gluten-free diet or simply avoid wheat, we have something special for you: gluten-free marzipan with a crumbly bottom made of buckwheat and Moncana rice flour, with velvety cherry cream.
This is not only a delicious dessert, but also a great way to combine tradition with a modern, healthier approach to cooking. This one prepared by Magda from Tastepassions the recipe will work great for people with celiac disease, gluten intolerance or those who appreciate quality ingredients.
Let's start!
Ingredients - gluten-free crumbly bottom
120 g flours light buckwheat
40 g rice flour or jaggery
20 g cornstarch
1/2 teaspoon fiber from ovarian plantain
40 g powdered sugar
90 g cold butter
1 egg
1 egg to grease the bottom
BUY CHEAP SET OF FLOURS FOR SHORTBREAD BOTTOMS
How to prepare the crumbly bottom of a gluten-free mazurka cake?
Mix flours, starch, egg nog and powdered sugar in a bowl.
Add cold butter cut into cubes and knead with fingers until crumbly.
Whisk in the egg and quickly knead the dough until it is uniform.
Wrap in foil and put in the refrigerator for at least 1 hour.
Tip: cooling the dough will prevent it from shrinking during baking.
Grease a tart pan and sprinkle with gluten-free breadcrumbs or flour.
Roll out the dough and line the tin with it, pressing it thoroughly against the sides.
Prick with fork, place mold in refrigerator for 5 minutes.
Prepare the baking paper: wet it, wring it out, grease it with butter and put it on the dough. Pour a load (such as beans or lentils) on the paper.
Baking:
Bake at 185°C (top and bottom heat) for 25 minutes with a load.
Remove from oven, carefully remove paper and load.
Brush the sides and center of the bottom with beaten egg.
Bake an additional 15 minutes, until the cake is golden and baked through.
Cool before removing from the mold.
You can also bake a crumbly bottom with our cake mix, you can find the recipe here: Mix for cakes
Cherry cream
Ingredients:
300 g of frozen cherries
1.5 tablespoons of potato starch
250 g mascarpone
25 g powdered sugar
1 tablespoon of lemon juice
Preparation:
Boil the frozen cherries over low heat until they release their juice.
Drain through a strainer, strain the fruit thoroughly.
Measure 1/2 cup of juice, set aside 2 tablespoons and mix it with the starch.
Pour the mixture into the remaining juice, bring to a boil and stir with a sieve until a thick kisel/frużelina is formed.
Cool the whole thing.
Blend mascarpone with powdered sugar and lemon juice.
Add cooled kisel/frużelina, mix briefly - just until ingredients are combined (mixing too long will dilute the cream!).
Spread the cream on the well cooled bottom.
Put in the refrigerator overnight, uncovered (until the cream has set). Remove from refrigerator 2 hours before serving.
Decoration and serving
You can use the remaining cherries to make additional frużelina by thickening it with starch - perfect for decorating. You can also decorate the top of the mazurka cherries, almond flakes or mint leaves.
Gluten-free mazurka - perfect for the Easter table
Gluten-free Mazurka is not only a nod to those with gluten intolerance, but also proof that the traditional baked goods can be modern and healthy. In the Polish Easter tradition, it is the mazurka that symbolizes the a sweet end to Lent - rich in flavor, beautifully decorated, is the decoration of the holiday table.
Easter baked goods, such as babka, pascha or mazurka, for generations, they have accompanied us at this special time. Today, we are increasingly reaching for their modern versions without gluten, sugar or lactose, without sacrificing their unique character. And all this to everyone could celebrate according to their needs and values.
