Gluten-free fruit yogurt cake with gelatin
Try our gluten-free recipe for fruit cake with gelatin frosting, which combines freshness and lightness. The basis of the cake is a fluffy gluten-free corpus from Cake mix Liana, on which we apply cream flavored with our lemon glaze. We added juicy peaches and sweet raspberries for extra flavor. The top of the cake is covered with a bright orange gelatin glaze, prepared from our gelatin and the vitamin-rich powdered orange drink LianaVIT. This beautiful and refreshing cake is an ideal hit for any celebration. In addition, it is not only gluten-free, but also full of vitamins!
Ingredients
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Sponge body 2 pcs
- 2 x 2 eggs
- 2 x 50 ml oil
- 2 x 50 ml water
- 2 x 100 g powdered sugar
- 2 x 100 g Cake mix Liana
Filling
- 250 ml of whipping cream
- 1100 g thick white yogurt or sour cream
- 40 g Liana vanillin sugar
- 5 tablespoons powdered sugar
- 1 PL Liana lemon glaze
- 200 ml water
- 30 g Liana clear gelatin
- 480 g canned peaches
- 300 g of fresh or frozen raspberries
Gelatin
- 500 ml liquid (water and fruit infusion or LianaVIT orange)
- 20 g Liana clear gelatin
Next we need
- jam for rubbing the corpus
- Sponge body: Beat the egg whites until stiff. In the second bowl, beat the egg yolks with sugar until foamy, gradually add oil and hot water and beat thoroughly. Mix in the cake mix and finally, lightly stir in the beaten egg whites with a wooden spoon. Pour the dough into a mold lined with baking paper and bake at 170°C for approximately 20 minutes. Bake the second body in the same way.
- Filling: Let the gelatin swell in water for about 10 minutes. Whip the whipping cream, add yogurt/cream, powdered sugar, vanilla sugar and lemon glaze. Finally, while constantly whisking at high speed, pour in the heated dissolved gelatin.
- Spread jam on the body, pour half of the filling, smooth with a spatula, arrange the fruit and place the second body. Repeat the procedure and leave the cake in the refrigerator to harden thoroughly for about 3 hours.
- Gelatin: Let the gelatin swell in 200 ml of water/infusion for 10 minutes. Heat the remaining infusion to the boiling point, mix in the swollen gelatin, heat only very briefly and let it cool completely. Pour the cooled gelatin over the hardened filling and let the gelatin layer harden well in the refrigerator, ideally overnight.
- We decorate according to imagination, e.g. fresh fruit, mint.
A good tip:
For extra freshness and flavor, you can use any seasonal fruit of your choice – try strawberries, apricots, tangerines, blueberries, blackberries or other favorite fruits. The result will always be delicious!
For extra freshness and flavor, you can use any seasonal fruit of your choice – try strawberries, apricots, tangerines, blueberries, blackberries or other favorite fruits. The result will always be delicious!
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Ingredients
Print recipe
Share on Facebook
Sponge body 2 pcs
- 2 x 2 eggs
- 2 x 50 ml oil
- 2 x 50 ml water
- 2 x 100 g powdered sugar
- 2 x 100 g Cake mix Liana
Filling
- 250 ml of whipping cream
- 1100 g thick white yogurt or sour cream
- 40 g Liana vanillin sugar
- 5 tablespoons powdered sugar
- 1 PL Liana lemon glaze
- 200 ml water
- 30 g Liana clear gelatin
- 480 g canned peaches
- 300 g of fresh or frozen raspberries
Gelatin
- 500 ml liquid (water and fruit infusion or LianaVIT orange)
- 20 g Liana clear gelatin
Next we need
- jam for rubbing the corpus
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