Gluten-free Fruit Torte Recipe – Oma's glutenfreier Obstkuchen Rezept (2024)

FAQs

Why is my gluten-free fruit cake crumbly? ›

Possible cause: Insufficient liquid in the cake. Cooked for too long. Gluten Free Flour is not very elastic.

The tart shell is filled with a rich pastry cream made with whole milk, heavy cream, egg yolks, cold butter, sugar, cornstarch, and vanilla extract or vanilla bean paste. The vanilla pastry cream is then topped with seasonal fruit and a glaze made from either apple jelly or apricot preserves.

Gluten-free flours often contain fine starches, so they absorb more liquid than conventional flour. To address this, gluten-free recipes usually call for more liquid and produce looser batters. They may also call for a larger quantity of leavening, like baking powder, to help add volume and lighten the texture.

One of the most common gluten-free baking tips is “let your batter rest”. Letting the batter rest gives the gluten-free flours and starches more time to absorb the moisture. In theory, it will turn your dry, crumbly cakes into delicious, moist masterpieces.

Flan does contain high amount of calcium but the cholesterol and amount of sugar over powers the calcium benefits. One serving (3.5 oz / 100g) of flan has close to 36 grams sugar. It is and seem quite high until you compare it with a can of soda which contains about 44g of sugar.

A fruit tart, for instance, has a pie-like pastry shell -- bottom and sides, no top crust -- while a fruit torte looks like a flat cake with fruit peeking out the sides or perhaps the top. A tart is often served in small, individual sizes that are easily consumed at one sitting.

Purin (プリン) is a custard dessert made from eggs, milk, and sugar, and covered with a thin layer of rich caramel sauce on top. It's basically a Japanese take on crème caramel, also known as flan, custard pudding, or caramel pudding.

Add xanthan gum to gluten-free flour. It enhances elastic qualities that gluten-free flours lack, making it easier to work with and less likely to crumble. Add plenty of water to the gluten-free flour to prevent the pastry from becoming too dry when rolling out.

Xanthan gum (along with other thickeners like guar gum and arrowroot) acts like a binder in gluten-free baked goods to maintain their structure. Without it, there's a good chance that your brownies or muffin will crumble and fall apart.

A cake can crumble for a variety of reasons: overmixed batter, too much flour, not enough sugar or not enough shortening.