Cottage cheese tart with dill, gluten and lactose free – Kapros túrós lepény glutén- és laktózmentesen

Cottage cheese tart with dill, gluten and lactose free – Kapros túrós lepény glutén- és laktózmentesen

Cottage cheese tart with dill17

A true traditional cake is the cottage cheese tart with a dill. In Hungary, the recipe is often passed down from mother to daughter, a recipe that the mother learned from her grandmother. And where does it come from? Who knows. 😊 Every family has its own recipe for cottage cheese and dill tart, and it’s theirs alone.

I used to make a lot of them, until one day my older daughter said she didn’t want any of those grass-tarts. 🙄😂🙈 That was a long time ago, because she was maybe 5-6 years old at the time. I just remembered, much to my dear husband’s delight, how much this cake has been missing from the family table for the last few decades. 💗

Dill cheesecake can be considered a distant relative of English cheesecake: the light, baked cottage cheese layer is as creamy as its American relative, while the dill will be lush and fresh in its overall effect.

Please take this simple yet special cake from Hungary with love.

Ingredients

For pasta:
150 grams of gluten-free bread flour
80 grams of lactose-free margarine
1,5 tablespoons of sugar
10 g fresh gluten-free yeast
a little salt
5-6 tablespoons of lactose-free yoghurt

Cottage cheese layer:
500 g lactose-free cottage cheese
a little salt
30 g soft lactose-free butter
5 tablespoons of sugar
3 eggs
2 tablespoons rice pudding
2 tablespoons gluten-free flour
1 small bunch dill

Top with:
1 tablespoon of lactose-free yoghurt

Preparation

Cottage cheese tart with dill1

To make the dough, I mixed the flour, sugar, salt, yeast and margarine in a bowl.

Cottage cheese tart with dill3

Then I kneaded enough yoghurt into it to make the dough come together but remain soft, because it’s gluten-free. If you knead a nice malleable dough it will be very stiff after baking. Because of this, you need to make it soft.

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I lined a baking pan with baking paper.

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I spread the soft dough evenly in the pan with oiled hands.

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Cottage cheese tart with dill2

For the filling, I mixed the cottage cheese with salt, sugar and butter until smooth, then added the egg yolks, but put aside half of the third egg yolk.

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I mixed in the rice flour, flour and chopped dill.

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Cottage cheese tart with dill9

I whisked the egg whites until stiff peaks formed, then gently stirred them into the cottage cheese filling.

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I spread the cottage cheese filling evenly over the dough.

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I mixed half an egg yolk with a tablespoon of yoghurt.

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I spread the cottage cheese filling with the mixture.

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I baked them in a preheated oven at 180 °C for 40 minutes. The cake is nice when the top is browned, so if necessary, bake at a higher heat for a few minutes more.

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I removed it from the pan, but only sliced it after 10-15 minutes of cooling.

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Enjoy!

elvalaszto5

Cottage cheese tart with dill17

Igazi békebeli sütemény a kelt tészta-alapú kapros-túrós lepény. Magyarországon sokszor anyáról száll a recept a lányára amit még a nagymamától tanult az anyukája valamikor. És hogy honnan ered? Ki tudja. 😊 Minden családnak meg van a saját túrós kapros lepényreceptje, ami csak az övék.

Régen sokat készítettem, míg egyszer a nagyobbik lányom azt nem mondta, hogy ő olyan füves sütit nem kér. 🙄😂🙈 Ez már nagyon régen volt, mert akkor talán 5-6 éves lehetett. Most eszembe jutott, az én drága férjem nagy örömére, most derült ki, hogy mennyire hiányzott ez a sütemény az utóbbi évtizedekben a családi asztalról. 💗

Az angol sajttorta vagy cheesecake távoli rokonának is tekinthető a kapros túrós lepény: a könnyű, sült túrós réteg hasonlóan krémes lesz, mint amerikai rokona, míg a kaportól üde, friss lesz összhatásában.

Fogadjátok szeretettel ezt a Magyarországról származó egyszerű, de mégis különleges süteményt.

Hozzávalók

Tésztához:
150 gramm gluténmentes kenyérliszt
80 gramm laktózmentes margarin
1,5 evőkanál cukor
10 g friss gluténmentes élesztő
pici só
5-6 evőkanál laktózmentes joghurt

Túrós réteg:
500 g laktózmentes túró
pici só
30 g puha laktózmentes vaj
5 evőkanál cukor
3 tojás
2 evőkanál rizsdara
2 evőkanál gluténmentes liszt
1 kis csokor kapor

Tetejére még:
1 evőkanál laktózmentes joghurt

Elkészítés:

Cottage cheese tart with dill1

A tésztához a lisztet, a cukrot, a sót, az élesztőt és a margarint egy tálba összemorzsoljuk.

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Ezután annyi joghurtot gyúrtam hozzá, hogy összeálljon a tészta de lágy legyen, a gluténmentesség miatt. Ha szép formázhatót gyúrunk akkor sütés után nagyon kemény lesz a tészta. E miatt lágyra kell készítenünk.

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Egy tepsit sütőpapírral béleltem ki.

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A tepsiben a lágy tésztát olajos kézzel egyenletesen elosztottam.

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A töltelékhez a túrót sóval, cukorral és vajjal simára kevertem, majd hozzáadtam a tojássárgákat, de a harmadik tojás sárgájának a felét félretettem.

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Hozzákevertem a rizsdarát, a lisztet és az apróra vágott kaprot.

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Cottage cheese tart with dill9

A tojásfehérjéket kemény habbá vertem, majd óvatosan a túrós töltelékhez kevertem.

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A túrós tölteléket a tésztán egyenletesen elosztottam.

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A fél tojássárgát összekevertem egy evőkanál joghurttal.

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A keverékkel megkentem a túrós tölteléket.

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180 °C fokra előmelegített sütőben 40 percig sütöttem. Akkor szép a sütemény ha megpirult a teteje, igy ha szükséges magasabb hőfokon sütni kell még pár percig.

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A tepsiből kivettem, de csak 10-15 perc hűlés után szeleteltem.

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Jó étvágyat kívánok hozzá!

 

Apple and cinnamon triangles, gluten-free

Apple and cinnamon triangles, gluten-free

Apple and cinnamon triangles10

I took one of my old recipe books, and started to make the recipes gluten-free. This was a favorite when we could still eat gluten-containing food. Now I’ve made it gluten-free.

Ingredients

0,5 litre gluten-free flour
1 teaspoon of baking soda
4 eggs
2 dl brown sugar
2 dl oil
2 teaspoons ground cinnamon
4-5 apples
nuts to taste

Preparation

I mixed the flour with the baking soda. I washed the apples, cut out the core and cut them into slightly larger cubes. I mixed the eggs with a mixer until foamy.

Apple and cinnamon triangles1

Apple and cinnamon triangles2

Apple and cinnamon triangles3

Then I just worked with a wooden spoon, adding the sugar first, then added the oil, slowly dripping it, mixing it all together.

Apple and cinnamon triangles4

Apple and cinnamon triangles5

I mixed the flour into the mixture and finally added the diced apples.

Apple and cinnamon triangles6

Apple and cinnamon triangles7

I mixed it thoroughly and put it in a baking pan lined with baking paper. You could sprinkle the top with chopped nuts and hazelnuts, but we’re allergic to those, so I left them out. I baked it in a preheated oven at 180 degrees Celsius for 30 minutes, however the baking time somewhat depends on the oven itself.

Apple and cinnamon triangles8

Apple and cinnamon triangles9

When still warm, I cut it into triangles and sprinkled the top with cinnamon powdered sugar. It was delicious, not dry, not powdery, more like a succulent cake.

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Enjoy!

Sweet Potato (instead of Carrot) Cake

Sweet Potato (instead of Carrot) Cake

Glutenfree sweet potato cake

Do you know the joke when the little bunny goes into the patisserie and always asks if there is a carrot cake? The end is the same here: there isn’t. Because we are allergic to carrots. However, Easter is coming, so I asked around for advice, then searched for the Carrot cake recipe I haven’t used for 5 years. Now, let’s get rid of gluten and lactose! Be as it may, let’s try it!

My husband has a sweet tooth, according to him everything that is sweet can only be good. My son isn’t that accepting anymore, but when he got his first bite and I heard, “Hmmmm …” that was a really good sign. 🙂

The cake was delicious. And the cream! I didn’t remember how heavenly it was. I think the rich taste and the texture will nicely fit in other cakes as well.

Preparation time: 90 min

Ingredients

250 grams of gluten-free cake flour
2 teaspoons baking powder
1 teaspoon baking soda
1.5 teaspoons ground cinnamon
0.5 teaspoon ground ginger powder
0.25 teaspoon nutmeg
0.5 teaspoons of salt
180 ml rapeseed oil
4 eggs
300 grams of brown sugar
100 grams of white sugar
125 grams of apple sauce
1 teaspoon vanilla extract
300 grams of grated sweet potatoes

For the cheese-cream frosting

220 grams of lactose-free cream cheese
115 grams of butter
240 grams of powdered sugar
1 pack of vanilla sugar

Preparation

1. I peeled the sweet potatoes, grated them the same way I grated the carrots long ago. I mixed the dry ingredients of the dough.

Gluten-free sweet potato cake - preparation - peel
Gluten-free sweet potato cake - preparation - grind

2. I whipped the eggs until they became hard and mixed them with the remaining ingredients into a smooth texture and then added the flour mixture as well. I put it in a baking sheet which I lined with baking paper, then I baked it at 180 C (~350 F) for approx. 1 hour. Next time I’m going to take the dough in two and bake them in a baking sheet for pies separately, I think it will be better. The baking time somewhat depends on the oven the needle test shows whether it’s done.

Gluten-free sweet potato cake - preparation - dough
Gluten-free sweet potato cake - preparation - dough
Gluten-free sweet potato cake - preparation - dough

3. While the dough was baking, I prepared the cream. I mixed the butter – which I kept at room temperature beforehand – with the cheese cream until it became smooth. Later I added the sugar and vanilla sugar. I put it in the fridge until use.

Gluten-free sweet potato cake - preparation - cream
Gluten-free sweet potato cake - preparation - cream

4. Once baked but still hot, I cut the dough in half with the help of a thread, to cool it down faster. I put half of the cream on the lower half as a filling, then placed the other half on top.

Gluten-free sweet potato cake - preparation - filling
Gluten-free sweet potato cake - preparation - filling
Gluten-free sweet potato cake - preparation - filling

5. Unfortunately, it’s hard to get gluten-free decorations here. I used to make them from marzipan, but we became allergic to almonds (among other things). So I can only use these little wafer flowers that don’t look great on white cream. My apologies. But if not me, believe my family, that it is absolutely delicious and deserves its place on the Easter
table!

Gluten-free sweet potato cake - preparation - decoration
Gluten-free sweet potato cake  - enjoy


6. I baked the cake for my children again for Easter. I split the dough in two and baked them in two baking sheets for pies for over 40 minutes. The texture of the dough was great, I could shape it easily. The cream was the same because it tasted phenomenal. All the decoration was gluten free, the bunnies were made of fondant and food coloring, the gluten free chocolates were bought in a store.

Enjoy!