Gluten-free rhubarb cake with soft vanilla cream
The sour taste of rhubarb combined with sweet vanilla cream and delicious chocolate
Ingredients
Add to cart
Print recipe
Share on Facebook
Sponge cake
- 5 eggs
- 150 g Cake mix Liana
- 150 g powdered sugar
- 3 spoons of lukewarm water
Rhubarb
- 3-4 stalks of rhubarb
- 40 g Liana vanillin sugar
- 20 g Liana cinnamon sugar
Vanilla cream
- 800 ml of milk
- 2 bags Golden cream Liana
- 1 PL Universal mix Liana
- 40 g granulated sugar
- 100 g powdered sugar
- 200 g softened butter
Chocolate frosting
- 150 g Chocolate Liana 70%
- 20 g solidified fat
- 1 tbsp oil
Next we need
- Chocolate transfer
- crystal Sugar
- Cut the peeled rhubarb into rounds, mix with vanilla and cinnamon sugar . Line a baking sheet with baking paper and spread the rhubarb on it.
- Beat stiff snow from egg whites. In the second container, beat the egg yolks with sugar until foamy, gradually adding water. Spoon the cake mix mixture into the yolk mass. Finally, lightly mix in the whipped snow from the egg whites. Pour the batter evenly over the rhubarb and bake in the oven at 175°C for 25 minutes.
- We will cook pudding from milk, Golden cream, Universal mix and granulated sugar. Lightly sprinkle with granulated sugar, cover with foil and leave to cool. Mix the softened butter with powdered sugar until foamy and beat in the cooled pudding.
- Flip the baked and cooled cake onto the second tray. Remove the baking paper. Spread the vanilla cream. Cover with chocolate glaze. We also used decorative chocolate foil. Put in the refrigerator to harden.
Add a review
Ingredients
Add to cart
Print recipe
Share on Facebook
Sponge cake
- 5 eggs
- 150 g Cake mix Liana
- 150 g powdered sugar
- 3 spoons of lukewarm water
Rhubarb
- 3-4 stalks of rhubarb
- 40 g Liana vanillin sugar
- 20 g Liana cinnamon sugar
Vanilla cream
- 800 ml of milk
- 2 bags Golden cream Liana
- 1 PL Universal mix Liana
- 40 g granulated sugar
- 100 g powdered sugar
- 200 g softened butter
Chocolate frosting
- 150 g Chocolate Liana 70%
- 20 g solidified fat
- 1 tbsp oil
Next we need
- Chocolate transfer
- crystal Sugar
Products to recipe
