I didn't believe it myself, but Claudia made it possible, she developed a fantastic recipe that can be enjoyed even if you have a celiac condition. I've tried my own recipies, but failed miserably each time, substituting wheat flour with some type of other flours. Even if my friends said, "It is fine, I love it, … it tastes great", I never liked it! It tasted horrible to me the texture was not that great either.
So when Claudia told me she had this recipe that is always works and is actually tastes great, I invited her to cook with me and show me how to make it and you can see it for yourself it's perfect, isn't it? Then I took a tray over that same afternoon to a meeting at the Annemarie Immhof Komittee. There are a number of ladies in it who love baking and cooking I thought it is the perfect team to test this recipe and all of them agreed: it is really yummy! I am so happy to share this recipe and hope that this apricot season will delight all of you!
300 grams / 1 ½ cups cups sugar
300 grams / 1 1/3 cus cups butter
7 egg yolks
360 grams / 2 2/3 cups flour Glutenfree from Wiechert
1 Packg vanilla sugar or equivalent vanilla paste
2 tsp baking powder
1 kg / 2 pounds ripe apricots or plums pitted and in halves
Preheat the oven to 180°C /350 °F
Cream butter and sugar and add one egg yolk at the time.
Mix the vanilla to the cream and beat the eggwhites so that you draw peaks when pulling away.
Mix the flour with the baking powder and bring it through a sieve.
Then incorporate the eggwhites and the flourmix in 5 steps, one at a time with a wooden spoon. This will help the dough become fluffy and delicate!
Spread the dough on a baking sheet evenly lined with paper and place the fruit halves
skin down, insides upwards in rows on the dough and bake for 45 min.
Then reduce the heat to 170°C / 335 °F and bake another 15 min or until your inserted toothpick comes out clean.
Remove from the oven and let cool, serve with whipped cream and caster sugar and a nice cup of cappuccino.