Gluten-free carrot linzer with cottage cheese
Carrots can also be used in baking, and in combination with cottage cheese, a wonderful delicacy is created
Ingredients
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Dough
- 550 g Cake mix Liana
- 250 g powdered sugar
- 1 spoon Liana lemon glaze
- 250 g finely grated carrots
- 2 eggs
- 250 g of vegetable fat for the dough
Cheese filling
- 500 g lumpy cottage cheese
- 5 spoons of powdered sugar
- 1 pc Vanillin sugar Liana
- 1 pc yolks
- 3 egg whites (for snow)
- 2 spoons of cake mix Liana
- 1. Put all the ingredients for the dough in a bowl ( cake mix , sugar, icing , softened vegetable fat, eggs and carrots).
- 2. We process the dough, wrap it in a microtene bag and let it sit in the refrigerator for 1 hour.
- 3. During that time, we will make the cottage cheese filling: 500 g of lumpy cottage cheese, 3 tablespoons of powdered sugar, vanillin sugar , egg yolk. Mix everything together, then add the Cake mix and mix.
- 4. Make stiff snow from egg whites and 2 tablespoons of powdered sugar.
- 5. Add to the curd mass.
- 6. Take the dough out of the refrigerator and divide it in half.
- 7. Roll out the dough on baking paper and transfer to a baking sheet.
- 8. Spread the cheese filling.
- 9. Roll out the second dough on baking paper and transfer it to a baking sheet with a rolling pin.
- 10. Prick with a fork and bake at 200 ° C for about 40 minutes.
- 11. Sugar the baked cake.
- 12. The cooled dessert can be cut into squares.
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Ingredients
Add to cart
Print recipe
Share on Facebook
Dough
- 550 g Cake mix Liana
- 250 g powdered sugar
- 1 spoon Liana lemon glaze
- 250 g finely grated carrots
- 2 eggs
- 250 g of vegetable fat for the dough
Cheese filling
- 500 g lumpy cottage cheese
- 5 spoons of powdered sugar
- 1 pc Vanillin sugar Liana
- 1 pc yolks
- 3 egg whites (for snow)
- 2 spoons of cake mix Liana
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