Gluten-free blueberry tunnel
Spectacular blueberry cake made of soft sponge cake and great cream.
Ingredients
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- 5 eggs
- 5 tablespoons granulated sugar
- 5 PL Cake mix Liana
Blueberry cream
- 150 ml of milk
- 10 g Liana food grade gelatin
- 1 bag Liana Whipped Delight/powdered whipped cream
- 50 g Liana blueberry stiffener
- 500 g of white yogurt
- 1-2 tablespoons of powdered sugar or to taste
We need more
- blueberries
- whipped cream
- Beat the egg whites until stiff. Gradually add granulated sugar and egg yolks.
- Mix the Liana cake mix by hand, pour it onto a baking sheet lined with baking paper and bake at 180°C for 10 minutes.
- Remove the baking paper and let it cool completely.
- Let the gelatin swell for about 10 minutes in 50 ml of milk.
- Whip the whipped cream in the remaining milk.
- Dissolve the swollen gelatin in the microwave.
- Add blueberry thickener, yogurt to the whipped cream and add dissolved gelatin while constantly whisking.
- Sweeten to taste.
- Cut the cooled carcass according to the prepared form.
- Put the carcass into the form for a bishop's sandwich or a venison back and gradually layer the cream and blueberries.
- Cover the cream with the body and let it harden in the refrigerator, preferably overnight.
- Remove the hardened tunnel from the mold and decorate with whipped cream and blueberries.
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Ingredients
Print recipe
Share on Facebook
- 5 eggs
- 5 tablespoons granulated sugar
- 5 PL Cake mix Liana
Blueberry cream
- 150 ml of milk
- 10 g Liana food grade gelatin
- 1 bag Liana Whipped Delight/powdered whipped cream
- 50 g Liana blueberry stiffener
- 500 g of white yogurt
- 1-2 tablespoons of powdered sugar or to taste
We need more
- blueberries
- whipped cream
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