Gluten-free apple cake with sprinkles
A juicy sourdough pie filled with apples and crunchy sprinkles, a must-try.
Ingredients
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- 270 g Bakery mix Liana
- 250 ml of milk
- 3 tablespoons of sugar
- 2 tbsp oil
- ½ cube of yeast
- 2 bags Liana cinnamon sugar
- ½ bag Golden cream Liana
- pinch of salt
- 4 large apples
- 2 handfuls of ground walnuts
For sprinkles
- 3 tablespoons Liana rice flour
- 2 tablespoons powdered sugar
- a slice of butter
Next we need
- Liana rice flour for sprinkling
- oil for greasing the sheet
- Add 1 tablespoon of sugar and yeast to 100 ml of lukewarm milk, mix and let the yeast rise for 10 minutes.
- Combine the Liana Bakery mix, a pinch of salt, prepared yeast, the rest of the sugar and milk in a food processor. Mix, add oil and make a compact dough. Let it rise covered for 45 minutes.
- Grate the cleaned apples coarsely, add Liana cinnamon sugar and Liana golden cream. Mix and let stand.
- On a floured work surface, roll out the dough into the shape of a plate. Transfer it to a greased plate, sprinkle with ground nuts and lay out the apples that we squeezed out of the juice. Sprinkle with the sprinkles that we prepared by mixing rice flour, sugar and butter into a crumbly mixture with our hands. Bake in an oven heated to 190°C for approx. 25-30 minutes.
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Ingredients
Add to cart
Print recipe
Share on Facebook
- 270 g Bakery mix Liana
- 250 ml of milk
- 3 tablespoons of sugar
- 2 tbsp oil
- ½ cube of yeast
- 2 bags Liana cinnamon sugar
- ½ bag Golden cream Liana
- pinch of salt
- 4 large apples
- 2 handfuls of ground walnuts
For sprinkles
- 3 tablespoons Liana rice flour
- 2 tablespoons powdered sugar
- a slice of butter
Next we need
- Liana rice flour for sprinkling
- oil for greasing the sheet
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