Drunk gluten-free Izidor
If you can't miss a fragrant drunken isidor on your table during the holidays, try preparing it according to our recipe for its gluten-free version.
Ingredients
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Sponge cake
- 3 eggs
- 150 g granulated sugar
- 75 ml hot water
- 40 ml of oil
- 190 g Cake mix Liana
- 2 PL Liana dark cocoa
Cream
- 400 ml of milk
- 1 bag Golden cream Liana
- 2 PL Liana dark cocoa
- 2 tablespoons granulated sugar
- 120 g softened butter
- 2 tablespoons powdered sugar
Nut cream
- 150 g of ground walnuts
- 2-3 tablespoons powdered sugar
- 1 PL rum aroma
- 50 ml of hot milk
Chocolate frosting
- 40 g solidified fat
- 50 g Chocolate Liana 70% or 45%
Next we need
- jam
Sheet size
- 27x24 cm
- Beat the egg whites with a pinch of salt.
- Mix egg yolks with sugar until foamy, gradually add water, oil, cake mix and cocoa. Lightly mix in the egg whites by hand.
- Pour onto a tray lined with baking paper. Bake at 170°C for 20 minutes. Let it cool down.
- Boil 300 ml of milk, mix golden cream and cocoa in the remaining milk.
- Sweeten the milk with granulated sugar, add the mixture of milk, golden cream and cocoa, and cook until thickened, stirring constantly.
- Pour the cooked pudding into a bowl, cover with cling film and leave to cool.
- Spread the sponge cake with your favorite jam of your choice.
- Mix ground nuts with sugar, rum aroma and milk. Spread evenly on the cake. Let it harden in the refrigerator.
- Beat softened butter with powdered sugar and cooled whipped pudding. Spread it evenly on the walnut cream and let it harden again in the refrigerator.
- Melt the chocolate with the solidified fat.
- Pour the chocolate glaze over the cake and let it harden.
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Ingredients
Add to cart
Print recipe
Share on Facebook
Sponge cake
- 3 eggs
- 150 g granulated sugar
- 75 ml hot water
- 40 ml of oil
- 190 g Cake mix Liana
- 2 PL Liana dark cocoa
Cream
- 400 ml of milk
- 1 bag Golden cream Liana
- 2 PL Liana dark cocoa
- 2 tablespoons granulated sugar
- 120 g softened butter
- 2 tablespoons powdered sugar
Nut cream
- 150 g of ground walnuts
- 2-3 tablespoons powdered sugar
- 1 PL rum aroma
- 50 ml of hot milk
Chocolate frosting
- 40 g solidified fat
- 50 g Chocolate Liana 70% or 45%
Next we need
- jam
Sheet size
- 27x24 cm
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