Gluten-free carrot winter cottage
Recipe from our customer.
Ingredients
Add to cart
Print recipe
Share on Facebook
Dough
- 240 g grated carrot
- 315 g Cake mix Liana
- 240 g granulated sugar
- ½ teaspoon Liana baking soda
- teaspoon Liana cinnamon sugar
- grated apple
- orange juice
- 8 eggs
Walnut filling
- 250 g of walnuts
- 50 g powdered sugar
- 150 ml of rum
Chocolate filling
- chocolate-nut cream
Mascarpone filling
- 500 ml of whipped cream
- 250 g Liana white chocolate
- 2 packages of mascarpone
- powdered sugar to taste
- Let the whipped cream and white chocolate melt on the fire the day before, be careful not to boil! After cooling, put in the refrigerator for 24 hours.
- Prepare the dough by beating the eggs with sugar until foamy. Mix grated carrot, grated apple, orange juice, cake mix, baking soda and cinnamon sugar. Bake at 200°C for about 30 minutes.
- Prepare the nut filling by mixing all the ingredients. Spread on cooled dough. Spread the chocolate-nut cream on the nut filling.
- Remove the white chocolate dissolved in the whipped cream from the refrigerator and whip it until stiff whipped cream is formed. Then mix in the mascarpone and add sugar to taste. Spread it on the cake and leave it to rest in the cold.
Add a review
Ingredients
Add to cart
Print recipe
Share on Facebook
Dough
- 240 g grated carrot
- 315 g Cake mix Liana
- 240 g granulated sugar
- ½ teaspoon Liana baking soda
- teaspoon Liana cinnamon sugar
- grated apple
- orange juice
- 8 eggs
Walnut filling
- 250 g of walnuts
- 50 g powdered sugar
- 150 ml of rum
Chocolate filling
- chocolate-nut cream
Mascarpone filling
- 500 ml of whipped cream
- 250 g Liana white chocolate
- 2 packages of mascarpone
- powdered sugar to taste
Products to recipe
