Gluten-free Easter spread and Zemplín cake
Time to prepare the spread? Easter season. We bring you a great, gluten-free recipe for a soft feather-like spread. Bon appetite !
Ingredients
Add to cart
Print recipe
Share on Facebook
Dough
- 450 g Bakery mix Liana
- 500 ml warm milk
- 2 tablespoons of powdered milk
- 120 g powdered sugar
- 50 g of butter
- 1 tbsp raisins
- 2 eggs
- 25 g of fresh yeast
- ½ KL Liana lemon glaze
- almond slices
- First, we prepare the yeast from about 100 ml of warm milk, 1 tbsp of sugar and yeast, let it rise for 10 minutes in a warm place.
- Put the Bakery mix , powdered milk, sugar, lemon glaze into the mixing bowl. Add melted, not hot butter, 2 egg yolks and finally yeast. Using an electric mixer with kneading paddles, process the dough for about 5 minutes until it is soft and comes away from the bowl. Beat the egg whites until stiff peaks form, which we finally mix into the dough and mix for a while with a mixer until the dough comes together.
- If we are making a spread, we add raisins that we previously soaked in water or rum. We do not add raisins to Zemplin cake.
- Put the dough in a round e.g. cake oil-greased baking pan or in a St. John's glass, or in a bishop's bread pan. It depends on what final shape we want to achieve. Smooth the surface with a spatula and cut with a knife. Cover with a towel or a bowl and leave to rise for 50-60 minutes.
- Brush the yeast mixture with a beaten yolk with a little milk and sprinkle with almond slices.
- Bake for 50 minutes at 180°C and after about 20-30 minutes, cover with aluminum foil or baking paper to prevent the surface from burning.
- After removing the baked buttercream or Zemlín cake from the oven, cover it with a damp towel and, after cooling, remove it from the mold.
- Let it cool well on the wire rack. Only then do we cut.
Add a review
Ingredients
Add to cart
Print recipe
Share on Facebook
Dough
- 450 g Bakery mix Liana
- 500 ml warm milk
- 2 tablespoons of powdered milk
- 120 g powdered sugar
- 50 g of butter
- 1 tbsp raisins
- 2 eggs
- 25 g of fresh yeast
- ½ KL Liana lemon glaze
- almond slices
Products to recipe
