Gluten-free cat's tongues
For all palates.
Ingredients
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Dough
- 220 g Cake mix Liana
- 100 g powdered sugar
- 130 g of butter
- 1.5 PL Liana dark cocoa
- an egg
Cream
- 200 g chocolate-nut cream
- 90 g of butter
Chocolate frosting
- 100 g Chocolate 70% Liana
- 30 g fat for toppings
Next we need
- coconut for sprinkling
- Liana cake mix or Liana rice flour for sprinkling
- Mix the ingredients for the dough in a food processor. Wrap in foil and leave in the refrigerator for at least 2 hours.
- Divide the dough into 2 parts on a floured work surface. Roll out sheets with a thickness of 3 mm and cut out tabs. Place on a tray lined with baking paper and bake in a preheated oven at 180°C for approx. 8 minutes. Let it cool down.
- Melt the chocolate and vegetable fat over steam. Dip half of the tongues in chocolate from both ends and sprinkle with coconut. Let it harden.
- Beat the chocolate-nut cream and butter at room temperature into a soft cream. Apply the cream to the lower part of the tongues with a decorating bag. Cover with the second part and let it harden.
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Ingredients
Add to cart
Print recipe
Share on Facebook
Dough
- 220 g Cake mix Liana
- 100 g powdered sugar
- 130 g of butter
- 1.5 PL Liana dark cocoa
- an egg
Cream
- 200 g chocolate-nut cream
- 90 g of butter
Chocolate frosting
- 100 g Chocolate 70% Liana
- 30 g fat for toppings
Next we need
- coconut for sprinkling
- Liana cake mix or Liana rice flour for sprinkling
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