Baked Gluten-Free Tiramisu Cake

Name: Baked Gluten-Free Tiramisu Cake
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 8
Cuisine: Italia
Ingredients: null For the base:; 3 units Medium eggs; 500 g Mascarpone; 110 g Sugar; 90 g Rice flour; 1 teaspoon Vanilla baking powder; to taste Gluten-free ladyfingers; to taste Chocolate chips; to taste Unsweetened cocoa; 1 Cup Sweetened coffee

@taniago74_cucinapertutti

Category: Desserts

A delicious version of the classic tiramisu, gluten-free and baked. Perfect for anyone who loves the Italian dessert but needs to avoid gluten.

Difficulty: Easy

Cooking time: 40 minCooking: 40 min

Preparation time: 20 minPreparation: 20 min

Country: Italia

taniago74_cucinapertutti@taniago74_cucinapertutti

Ingredients

No. Servings

For the base:
Medium eggs3units
Mascarpone500g
Sugar110g
Rice flour90g
Vanilla baking powder1teaspoon
Gluten-free ladyfingersto taste
Chocolate chipsto taste
Unsweetened cocoato taste
Sweetened coffee1Cup

Preparation Ingredients General Information Analysis Macronutrients

Preparation

STEP 1 OF 12
Prepare the coffee and sweeten it. Let it cool.
STEP 2 OF 12
Beat the eggs well with the sugar.
STEP 3 OF 12
Add the mascarpone to the eggs and continue beating.
STEP 4 OF 12
Add the rice flour and vanilla baking powder.
STEP 5 OF 12
Work the mixture until it is creamy and lump-free.
STEP 6 OF 12
Line the bottom of a 24 cm cake pan with parchment paper and butter the edges.
STEP 7 OF 12
Spread a few tablespoons of the mixture on the bottom of the cake pan and level it.
STEP 8 OF 12
Dip the ladyfingers in the sweetened coffee and place them on the bottom of the cake pan.
STEP 9 OF 12
Cover with the remaining mixture and level it well.
STEP 10 OF 12
Sprinkle the surface with chocolate chips.
STEP 11 OF 12
Bake in a static oven at 180 degrees for 40 minutes.
STEP 12 OF 12
Once cooled, sprinkle with cocoa powder.

General Information

Storage notes

Refrigerator

More information

The baked gluten-free tiramisu cake keeps well in the refrigerator for 2-3 days. Perfect to enjoy as a dessert after an Italian lunch or dinner. It is recommended to serve with an espresso or a glass of vin santo.

Origin

Italia, Liguria

Analysis

Attention

The data represented here, limited to certain specificities, are the result of an analysis carried out using Tuduu's proprietary algorithms. As such, they may contain errors and/or inaccuracies, therefore users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Lifestyles

Intolerances and allergies

Macronutrients (100 gr)

Attention

The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Preparation

STEP 1 OF 12

Prepare the coffee and sweeten it. Let it cool.

STEP 2 OF 12

Beat the eggs well with the sugar.

STEP 3 OF 12

Add the mascarpone to the eggs and continue beating.

STEP 4 OF 12

Add the rice flour and vanilla baking powder.

STEP 5 OF 12

Work the mixture until it is creamy and lump-free.

STEP 6 OF 12

Line the bottom of a 24 cm cake pan with parchment paper and butter the edges.

STEP 7 OF 12

Spread a few tablespoons of the mixture on the bottom of the cake pan and level it.

STEP 8 OF 12

Dip the ladyfingers in the sweetened coffee and place them on the bottom of the cake pan.

STEP 9 OF 12

Cover with the remaining mixture and level it well.

STEP 10 OF 12

Sprinkle the surface with chocolate chips.

STEP 11 OF 12

Bake in a static oven at 180 degrees for 40 minutes.

STEP 12 OF 12

Once cooled, sprinkle with cocoa powder.

Analysis

Attention

Lifestyles

Intolerances and allergies

Macronutrients (100 gr)

Energy (kcal)	271.71
Carbohydrates (g)	14.99
of which Sugars (g)	9.35
Fat (g)	20.77
of which Saturates (g)	11.7
Protein (g)	6.5
Fiber (g)	0.07
Sale (g)	0.07