Gluten-free line cake with nut foam
Linz cookies are legendary, but how about these with hazelnut mousse?
Ingredients
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Dough
- 150 g Cake mix Liana
- 20-30 g softened butter
- 1 egg
- 50 g powdered sugar
- 20 g Liana vanillin sugar
Hazelnut snow
- 1 egg white
- pinch of salt
- 70 g granulated sugar
- 1-2 tbsp ground nuts
Next we need
- Liana rice flour
- jam
- Cake mix, sugar, egg and butter are made by hand into a dough.
- Beat the egg whites with a pinch of salt. Add sugar and stir over steam until the sugar melts and a solid, shiny mass forms.
- Roll out the dough on a work surface sprinkled with rice flour. We cut out the wheels, which we place on a baking sheet lined with baking paper.
- Mix the nuts with the egg whites and, using a pastry bag with a decorating tip, apply to the wheels so that there is space for the jam in the middle. Add your favorite jam.
- Bake at 175°C for 12 minutes.
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Ingredients
Add to cart
Print recipe
Share on Facebook
Dough
- 150 g Cake mix Liana
- 20-30 g softened butter
- 1 egg
- 50 g powdered sugar
- 20 g Liana vanillin sugar
Hazelnut snow
- 1 egg white
- pinch of salt
- 70 g granulated sugar
- 1-2 tbsp ground nuts
Next we need
- Liana rice flour
- jam
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