Gluten-free lemon moonshine
Try the delicate gluten-free moonshine with lemon flavor.
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- 160 g Cake mix Liana
- 160 g of butter
- 100 g powdered sugar
- 4 eggs
- 50 ml of rum
Frosting
- 1 bag Liana lemon glaze
- 200 g powdered sugar
- 5 PL water
- 1 Kl oil
- Mix softened butter with 100 g of sugar and egg yolks until foamy. Add rum, mix, add Cake mix and mix well. At the end, mix in the snow from the egg whites by hand.
- Spread the prepared dough on a small tray lined with baking paper and bake in a preheated oven at 180°C for about 20 minutes.
- Prepare the lemon glaze by mixing 1 bag of Liana lemon glaze with powdered sugar, water and oil until smooth. Spread on a lukewarm cake and let it set for 5 minutes. We cut out crescent moons with a mold, the frosting must not be completely set, so that it does not break when cut out.
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Ingredients
Add to cart
Print recipe
Share on Facebook
- 160 g Cake mix Liana
- 160 g of butter
- 100 g powdered sugar
- 4 eggs
- 50 ml of rum
Frosting
- 1 bag Liana lemon glaze
- 200 g powdered sugar
- 5 PL water
- 1 Kl oil
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