Gluten-free peach cake with cream
Juicy gluten-free peach cake with a tasty cream-cinnamon frosting.
Ingredients
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- 800 g large peach compote
- 450 g Bakery mix Liana
- 350 ml of milk
- 200 ml sour cream
- 75 ml of oil
- 80 g of sugar
- 25 g of yeast
- 2 bags Liana cinnamon sugar
- 1 egg
Next we need
- Bakery mix Liana for sprinkling the dough
- oil for greasing the sheet
- In 150 ml of lukewarm milk, add 1 tablespoon of sugar, yeast and leave to ferment for about 10-15 minutes.
- Put the Bakery mix, prepared yeast, egg, oil, remaining sugar and milk into the food processor. Make a non-sticky dough, cover with foil and leave to rise for 60 minutes.
- Let the peaches drain and then cut them into thicker slices. Transfer the risen dough to a floured board and make a loaf. Roll out a thicker sheet and transfer it to an oiled baking sheet. Let it rise for about 20 minutes.
- Brush the dough with cream mixed with cinnamon sugar and arrange the peaches. The top can be sprinkled with cinnamon sugar.
- Bake in a heated oven at 200°C for 20 minutes until golden.
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Ingredients
Add to cart
Print recipe
Share on Facebook
- 800 g large peach compote
- 450 g Bakery mix Liana
- 350 ml of milk
- 200 ml sour cream
- 75 ml of oil
- 80 g of sugar
- 25 g of yeast
- 2 bags Liana cinnamon sugar
- 1 egg
Next we need
- Bakery mix Liana for sprinkling the dough
- oil for greasing the sheet
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