Time: 2 ore
Difficulty: Facile

Ingredients for 8 people 
3 eggs
100 g of sugar
80 g of fine gluten-free corn flour  
100 g soft almonds
20 g gluten-free amaretto
8 g of yeast for gluten-free desserts
The peel of a grated lemon
40 g sunflower seed oil
A pinch of salt up
Because of the icing
200g dark chocolate 70% gluten-free
80 g lactose-free butter

        
Preparation: 75 minutes      
Cuko: 11 minutes       
Waiting            
Difficulty level: Easy                                                                                                                             
Servings: 10% per serving
Mode: manual mode
Tools for the recipe
- Mixing paddle, mixing paddle 
- measuring cup

Procedure

Pour the almonds into the container the steel blade and chop vel.10 for 2 min., at the end empty the bowl and place the almonds in a bowl.
Whip the cream into the container, divide the egg yolks and pour a pinch of salt into the bowl and whip to snow vel.10 for 2 minutes.
With the help of the plastic spoon remove the egg whites and store them in a glass boull and put in the fridge until it is used.
Pour the egg yolks in with the sugar and add the mixing shovel and mix to vel 4 for 3 min.
Add to the egg yolks the corn flour, almond flour, lemon, oil, yeast and amaretto and mix to vel.4 for 4 min.
At this point remove the mixture from the bowl and place it in a large bowl, with the plastic spoon add the egg white and incorporate from the bottom to the top until the end.
Take the mould, butter and flour well, pour the mixture into the mold.
Heat the oven to 170° and when it is hot put to cook for about 40 minutes.
At the end of the cooking process, remove the pimple from the oven and let it cool on a grill.
Prepare the icing for:
Remove the butter from the refrigerator 30 minutes before from the fridge and let it dissolve, pour into the container with the mixer blade vel.2 100° for 2 min. and dissolve.
Add the chopped chocolate to the butter and mix to vel.3 50°C for 4 min.
Pour the melted chocolate onto a raised grill.
Allow to rest an hour before serving.