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This recipe shortbread pastry is a famous Italian pastry chef, Luca Montersino
This stuffing is a real treat and an idea to present a cake that everyone can eat.
The rice flour I use it a lot especially to make the sponge cake or simple cakes, tarts, donuts, plum cake, is a great help if you have friends or relatives with celiac disease.
Ingredients
For the shortbread:
2 1 / 4 cup (250g) rice flour
1 1 / 2 cup (175gr) corn flour not grainy
1 cup (225gr) butter
1 2 / 3 cup (190gr) sugar
0, 14 oz. (4g) baking powder
4, 93 oz. (140gr) egg yolk
For the filling:
21, 1 oz. (600gr) soft fruits
1 lemon
a dozen gluten-free macaroons
powdered sugar
Prepare the shortbread.Work the butter with the icing sugar, then combine the egg yolks, baking powder and flour of rice and corn mixed together.
Leave to rest the 'dough in the refrigerator for a couple of hours.
In a pot put the soft fruits with the lemon juice and sugar, cook for 20 minutes, remove from heat and let cool.
From pastry formed two discs, buttered and flour a cake pan and place the first disk, add the mixture of soft fruits and coarsely the crumbled macaroons.
Close with another disc of pastry and bake in oven at 356 ° F (180°) for about 40 minutes.
Let cool and sprinkle with powdered sugar.
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