German fruit cake with egg white topping

[Gluten free - wheat free recipe]



The base - gluten free dough recipe
180 g rice flour
20 g cornflour
20 g potato flour
50 g sugar
100 g butter
2 eggs

NB. This dough is quite fragile, so it will probably need some piecing together to get it all in the pie dish.

The base - original dough recipe
200 g plain flour
100 g butter
50 g sugar
1 egg

The filling
Approx. 500 g apricots
4-5 egg whites
100 g white sugar

Knead all the ingredients for the base together, until it makes a pliable dough. Roll it out and put it into a round cake dish (of about 25cm diameter, 5cm deep) greased with butter. Poke the base down with the pointy end of a chopstick to stop it lifting in the middle during baking. Cover the dough with fruit and bake at 200°C for 20 minutes.

While the fruit is baking, beat the egg whites until very stiff and the slowly mix in sugar. When base is ready, remove from oven and quickly cover with egg white topping, make smooth and bake for another 10 minutes or until egg white is light brown on top.

Notes:
You can use all kinds of fruit, such as peaches, grapes, blueberries, gooseberries, red currants, plums, apples.
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