Gluten-free caramel slices
Ingredients
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Cookie dough
- 150 g Universal mix Liana
- 50 g powdered sugar
- 20 g softened butter
- 7 g Salajka - deer salt Liana
- 30 ml lukewarm milk
Sponge cake
- 3 eggs
- 100 g powdered sugar
- 100 ml of oil
- 50 ml of milk
- 200 g Cake mix Liana
- 100 g Fine mix Liana
- 1-2 PL Liana dark cocoa
Vanilla cream
- 400 ml of milk
- 1 pc Golden cream Liana
- 150 g powdered sugar
- 40 g Liana vanillin sugar
- 100 g softened butter
Caramel filling
- 200 g softened butter
- 400 g caramel condensed milk
Frosting
- Prepare the cookie dough: mix Universal mix with powdered sugar. Mix the salad in lukewarm milk and add it to the bowl. Finally, add the softened butter. We knead everything together by hand. Roll out the dough on a floured surface and roll out to the size of a baking sheet.
- Bake on the opposite side of the baking sheet at 175°C for 10 minutes.
- Sponge cake: Beat eggs with sugar until foamy, add oil, milk and Cake mix mixed with Fine mix and cocoa. Bake on a tray lined with baking paper at 175°C for 20 minutes. Let it cool down.
- Prepare the vanilla cream: Boil part of the milk with powdered sugar and vanillin. Mix the Golden Cream in the rest of the milk and cook a thick pudding. Let cool covered with food film. Add the cooled pudding to the softened butter and whip to a soft cream.
- Prepare the caramel filling: Beat the butter and add the caramel condensed milk a little at a time. We beat everything together.
- We apply vanilla cream on the cleaned sponge cake, cover it with cookie dough, layer the caramel filling on top and let it harden in the cold until the next day.
- Let's prepare the topping: Let the solidified fat, chocolate and oil melt over steam. Cover the cake with the frosting prepared in this way.
A good tip:
If we want to apply the glaze right away and not wait until the next day, we can drizzle milk over the caramel layer. The cake will soften and will be easier to cut.
If we want to apply the glaze right away and not wait until the next day, we can drizzle milk over the caramel layer. The cake will soften and will be easier to cut.
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Ingredients
Print recipe
Share on Facebook
Cookie dough
- 150 g Universal mix Liana
- 50 g powdered sugar
- 20 g softened butter
- 7 g Salajka - deer salt Liana
- 30 ml lukewarm milk
Sponge cake
- 3 eggs
- 100 g powdered sugar
- 100 ml of oil
- 50 ml of milk
- 200 g Cake mix Liana
- 100 g Fine mix Liana
- 1-2 PL Liana dark cocoa
Vanilla cream
- 400 ml of milk
- 1 pc Golden cream Liana
- 150 g powdered sugar
- 40 g Liana vanillin sugar
- 100 g softened butter
Caramel filling
- 200 g softened butter
- 400 g caramel condensed milk
Frosting
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