Gluten-free sponge cake with peanut filling

 

Gluten-free sponge cake with peanut filling

 

Ingredients for the sponge cake dough:

 

6 egg whites

6 gems

1 cup granulated or granulated sugar

1/2 cup granulated or granulated sugar

1/2 cup oil

200 ml of water

1 teacup of rice flour

2 tablespoons of corn starch

1 tablespoon powdered yeast

 

Ingredients for the brigadeiro de pé de moleque:

(You will need to make this recipe twice: once for the filling and once for decoration.)

2 cups roasted peanuts, chopped and skinned

395 g of condensed milk

200g sour cream

1 tablespoon of melted butter

(To give it an extra taste, you can add 1 tablespoon of 70% chocolate powder.)

 

How to prepare sponge cake:

In a bowl, beat the egg whites with a cup of sugar until soft peaks; in another, beat half a cup of sugar with the egg yolks until a clear and very creamy cream is formed; add the oil; stir; add the water; stir; then sift the rice flour, the cornstarch, and the yeast; mix until all the flour is incorporated; add half of the egg whites, stirring gently; mix everything; add the other half of the egg whites; pour into the mold; and place in the pre-heated oven. heated to 180°C for 25 to 35 minutes, or do the toothpick test; if it comes out clean, it is ready.

How to prepare the brigadeiro de pé de moleque:

In a pan, add the peanuts, the cream, the condensed milk, and the melted butter; bring to a medium heat, stirring constantly, until it reaches a brigadeiro point; turn off the heat and refrigerate for approximately 30 minutes; remove from the fridge and make balls; pass in chopped peanuts; and reserve.

  Assembly:

Cut the cake in half, put the stuffing on top, cover with the other half, place the balls on top of the cake, spread the custard cream around the cake, sprinkle chopped peanuts on top, and that's it!