Peach and crocanti almond cake (gluten free)

A delicious recipe with peach and almond… amazing!

Ingredients of Peach and crocanti almond cake

For the base:
– 3 eggs
– 100gr of sugar
– 100gr of rice flour
– 75ml of sunflower oil

For the cake:
– 700 g of ripe peaches
– Half pot of peach jam
– 200 ml cream (gluten free)

– 18 g neutral gelatin (10 sheets approx.)
– Juice of 1 lemon

Recipe of peach and crocanti almond cake

1. First we make the base of sponge cake.
2. Mix all the ingredients in a bowl until they are well integrated and put 15 minutes in the oven at 180º.
3. For the cake, we put the gelatin sheets to hydrate in cold water for about 3 minutes.
4. Meanwhile, heat the jam with a little water in a saucepan, remove
   before boiling and add the drained gelatine.
5. Stir well until it dissolves.
6. Put the rest of the ingredients in a bowl and beat with the mixer or thermomix
   until a creamy texture.
7. Add the jam with the dissolved gelatin and mix well.
8. To finish, we put the mixture on the previously baked base and let it cool for at
   least half a day. If we do it from one day to the next, much better.

Enjoy it with us in our home (-: