Gluten-free Išel cakes
A great dessert, not just for Christmas time.
Ingredients
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Dough
- 300 g Cake mix Liana
- 100 g powdered sugar
- 200 g 72% vegetable fat
- 60 g ground hazelnuts
- 1 bag Vanillin sugar Liana
Filling
- 200 ml soy milk
- 1 bag Golden cream Liana
- 1 bag Vanillin sugar Liana
- 140 g vegetable fat
- 180 g powdered sugar
- 2 tablespoons of walnuts
- 1.5 PL of rum
Next we need
- 100 g Chocolate Liana 70%
- 30 g vegetable fat
- Liana rice flour for sprinkling
- Mix the ingredients for the dough and make a compact dough, which is wrapped in foil and left to rest in the refrigerator for about 2 hours.
- On a floured work surface, roll out the dough into a sheet about 3 mm thick. Cut out circles with a mold and place them on a baking sheet lined with baking paper. Bake at 180°C for approximately 10 minutes.
- We cook a thick pudding from milk, vanilla sugar and golden cream. Mix 20 g of vegetable fat into the hot pudding. Let it cool down.
- Beat the remaining vegetable fat (120g) with powdered sugar until foamy. Gradually beat in the cooled pudding. Whip to a thick cream and add nuts and rum. Using a pastry bag with a decorative tip, apply the cream to the wheel and cover it with the second wheel, which we covered with chocolate and vegetable fat glaze. We can decorate with confectionery sprinkles, lentils, coconut or nuts.
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Ingredients
Add to cart
Print recipe
Share on Facebook
Dough
- 300 g Cake mix Liana
- 100 g powdered sugar
- 200 g 72% vegetable fat
- 60 g ground hazelnuts
- 1 bag Vanillin sugar Liana
Filling
- 200 ml soy milk
- 1 bag Golden cream Liana
- 1 bag Vanillin sugar Liana
- 140 g vegetable fat
- 180 g powdered sugar
- 2 tablespoons of walnuts
- 1.5 PL of rum
Next we need
- 100 g Chocolate Liana 70%
- 30 g vegetable fat
- Liana rice flour for sprinkling
Products to recipe
Sprinkle with a mix of pearls, rice, poppy seeds, eggs, 60 g
2,90 €
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