SASTOJCI:

-200g Farabella brašna za kolače(kupila ovdje: Glutenbio)

-40 g mljevenih lješnjaka

-90 g maslaca(bez laktoze ili običnog)

– 2 jaja

-šećer u prahu (po želji količina)

-malo vanilije ekstrakta (po želji)

KREMA:

-500 g mascarpone sira

-250 ml vrhnja za šlag

-malo ekstrakta od limuna,naranče i par kapi vanilije ekstrakta

(možete svježeg limuna ili naranče malo iscijediti 1-2 žličice te staviti u kremu ako nemate ekstrakt po želji)

-60 g šećera

-1 vrećica želatine u prahu

PRIPREMA:

Od navedenih sastojaka zamijesite tijesto.

Tijesto razvaljate i pažljivo stavite u kalup ili utisnete sa rukama(moj je promjera 26 cm).

Kratko tijesto stavite u hladnjak da se maslac stisne (10min.)

Pecite koru u pećnici zagrijanoj na 170 stupnjeva 25 do 30 minuta

(ovisno o jačini vaše pećnice).

U međuvremenu pripremite kremu izmiksajte mascarpone sir sa šećerom dodajte ekstrakt od naranče i limuna i par kapi vanilije ekstrakta. Posebno izmiksajte vrhnje za šlag i dodajte u mascarpone na kraju dodajte želatinu sve još jednom izmiksajte.

Kad je kora gotova ohladite je i stavite kremu u sredinu, razmažite kremu da prekrijete cijelu koru.

Dobar tek!

INGREDIENTS:

• 200g Farabella gluten free cake flour (I bought it at Glutenbio)
• 40g ground hazelnuts
• 90g butter (lactose free or regular)
• 2 eggs
• confectioners’ sugar (as per taste)
• vanilla extract (as per taste)

CREAM FILLING:

• 500g mascarpone cheese
• 250ml heavy whipping cream
• few drops of lemon, orange, and vanilla extract (you can use fresh lemon or orange juice if you don’t have any extract, put 1-2 teaspoons in the cream)
• 60g granulated sugar
• 1 packet granulated gelatine (around 10g)

INSTRUCTIONS:

Mix all ingredients and make the dough. Roll out the dough using a rolling pin and carefully place it into the pie mould. Gently press it in with your fingers (I use a mould 26cm in diameter).

Put the pie crust into the refrigerator for 10 minutes for the butter to set. Bake the pie crust in an oven preheated to 170°C for 25 to 30 minutes (depending on the oven).

While the crust is in the oven, put the mascarpone cheese and sugar in a mixing bowl and add lemon, orange, and vanilla extract. Mix until well blended. In another bowl, whisk heavy whipping cream using a mixer until firm. Add the mascarpone cream mixture into the whipping cream. At the end, add the gelatine and whisk it all together once more.

When the crust is done, let it cool. When it has cooled enough, pour the mascarpone cream in the middle and spread it out evenly.

Enjoy your pie! Bon Appetit!