Women's Day ... gluten free! 
do not know if I've already been writing, but my mom has just made aware that celiac. Recently I read about many people who have become in adulthood and perhaps this is due to the modern way to conduct our lives, the type of power or stress that in each of us reaches levels more or less accentuated ... The fact is that the incidence of this disease is greatly increased, and until it is diagnosed, the disorder that causes really are the most diverse, so that often are not recognized as such. My mother has spent years (about 10) when it was really bad, attached to an IV for nourishment e immobilizzata a letto; nessuno riusciva a trovare il motivo di tanta sofferenza e ovviamente nelle nostre menti si alternavano le ipotesi più terribili... Poi finalmente a qualcuno è venuto in mente di fare l'indagine specifica e allora la diagnosi è stata possibile: intolleranza al glutine. Lei ora sta benissimo, non ha più sofferto da quando dalla sua dieta ha bandito il glutine! Ormai in commercio esistono tanti alimenti per celiaci e quindi è abbastanza facile preparare dei pasti completi senza glutine.
Approfittando della sua visita a Parma, la scorsa settimana, ho voluto cimentarmi nella preparazione di qualcosa che festeggiasse le donne, tutte le donne: la Torta Mimosa Gluten Free!
sponge cake Ingredients:
-
- 6 eggs 200 g sugar 180 g
- cornstarch
- lemon juice
Preparation:
In a container mounted for at least 20 minutes (at least 20, really!) eggs with the sugar using a mixer at high speed. Add the sifted cornstarch and lemon juice, hand stirring gently so as not to dismantle everything. Bake in oven at 180 degrees for 30 minutes, without ever opening. Before removing from the oven leave the sponge for 5 minutes inside the oven off and the door ajar.
cream Ingredients:
- 500 ml of whole milk
-
125 g sugar 40 g cornstarch -
- 4 egg
- lemon
Preparation:
Heat the milk in the entire peel of a lemon. Mix egg yolks and sugar, add cornstarch and dilute with warm milk, put everything back on the heat and stir constantly until it thickens.
Assembly cake
Ingredients:
- a can of pineapple slices
- 250 ml of whipping cream
- sponge
- custard
Cut the sponge cake in two and dig the bread from both halves of the internal disks. Wet the base carved with fluid retention in pineapple can. Place small pieces of pineapple on the base and cover with the cream mixed with whipped cream. Install the second disk and proceed as before, with the wetting liquid and cover with pineapple and cream and whipped cream. Spread the cream and whipped cream is also on the sides of the sponge. Shape the bread crumbs with the excised and spread on top and sides of cake. Store in refrigerator for several hours, because when it is compact and easy to cut and flavors are more blended.
Best wishes to all women, I'm sorry for the boys, are the engine of the world!
