Our recipes are designed to inspire your creativity and expertise, helping you create unique, high-quality gluten-free products. Try them, then adapt and refine them to suit your needs, just like a true artisan, adding your own touch to make every creation truly your own.
— Angel Food
Ingredients:
For the filling:500g Fresh ricotta120g Icing sugar55g Whole egg (1x)17g Egg yolk (1x)100g Chocolate chips25g Rice starch (or potato starch)Flavoring to taste (vanilla, citrus, etc.)
First, prepare the filling. Sift the ricotta, then work it with the icing sugar until you get a smooth and even cream. Add the whole egg and the yolk, incorporating them little by little. Then add the previously sifted rice starch and your preferred flavoring, continuing to mix until you get a uniform mixture. Finally, add the chocolate chips and mix them gently. Place the filling in the refrigerator while you prepare the dough.
For the cake, work the softened butter with the granulated sugar until you get a creamy and homogeneous mixture. Then add the eggs little by little, continuing to work the dough until they are completely incorporated.
Sift together the rice flour, buckwheat flour, baking powder, and ANGEL MIX 3.0, then gradually add them to the mixture, working until you get a soft, homogeneous, and lump-free dough.
Butter and flour a tart pan, then spread about three-quarters of the dough on the bottom, leveling it with a spatula. Then form an even layer of the ricotta and chocolate filling, leaving a small margin along the edge. Cover with the remaining dough, spreading it gently over the surface without pressing the filling too much. If you prefer, use a pastry bag to pipe the dough as shown in the pictures.
Bake in a preheated oven until fully cooked and the surface is golden brown. Let cool completely before unmolding and serving.
Store in the refrigerator in an airtight container for no more than 3/4 days.
Freezing is not recommended, neither before nor after cooking.
Please note that the indicated baking times and temperatures may vary depending on factors such as the type of equipment used, product sizes, etc., and that the liquids specified in the recipe may need to be adjusted according to the hydration level of the flours and starches used.
Tips & tricks:
You can add a pinch of cinnamon or nutmeg to the filling or cake batter (or both) for a more autumnal aroma.
Instead of making one large cake, you can pour the batter into individual molds and decorate them separately, creating a perfect product for display and easy sale by weight.
For a more intense flavor, add the seeds from a vanilla bean, split lengthwise and scraped with the tip of a knife.
Buckwheat flour is used to give a more intense flavor, but you can substitute it with other types of flour - including whole buckwheat flour for a more rustic and wintry taste.
Angel Mix is a concentrated powdered additive that's gluten-free, wheat-free, corn-free, and soy-free, and 100% vegan. It's used to prepare all types of sweet or savory gluten-free puff pastries - both with margarine and/or butter - and other gluten-free baked goods.
Can I make the recipe without Angel Mix?
For doughs like croissants, puff pastry, or bakery breads, the answer is no: omitting Angel Mix will completely compromise the final result, risking wasted time and ingredients.
For simpler doughs, it is possible to try replacing Angel Mix with another ingredient, but the outcome will never be the same.
With croissant dough or puff pastry, what else can I make?
Our recipes are intended as starting points, designed to help you develop your own customized solutions or to create a wide variety of other products.
With croissant dough, you can prepare Danish pastries, Pain au chocolat, sweet or savory filled pastries, and more. With puff pastry, you can make mini pizzas, cream horns, savory pies, vol-au-vent, and many other preparations.
What can I dust my work surface with to prevent the dough from sticking?
For laminated doughs, such as puff pastry, croissants, etc., it is IMPERATIVE to use rice starch, tapioca starch, or potato starch, in that order. Avoid using flour of any type or grain size, as it alters the composition of the dough, making it dry and creating micro-cracks on the surface.
For bread, pizza dough, etc., it is recommended to use any type of starch, but it is also possible to use very fine grain glutenfree flour.
In any case, it is recommended to use only the amount strictly necessary for the preparation and to remove the excess, especially when preparing puff pastry doughs.
Why don't you use cornstarch in recipes?
Because we want to offer an alternative to the usual ready-to-use industrial mixes, which are largely composed of corn starch.
Proposing recipes based on this same ingredient would be inconsistent with our vision.
Of course, those who prefer can substitute cornstarch for potato starch. It's a cheap and easy-to-find ingredient, but it tends to dry out the products more quickly.
Do I need a mixer?
Yes, while it's possible to prepare the dough by hand or with household appliances, it's highly recommended to use a mixer, even a non-professional one, as long as it's powerful enough to properly prepare the dough.
ANGEL MIX 3.0
€21,00
5.0
1 review1
total reviews
NEW!! New formulation!
Gluten-free Wheat-free Lactose & dairy-free Corn starch-free Xanthan gum free No added sugar or salt No preservatives, emulsifiers or colorants 100% Vegan
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