Gluten-free poppy-apple slices
Upside-down apple pie enhanced with delicious poppy seed batter.
Ingredients
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- 600-700 g grated apples
- 1 tbsp Liana vanillin sugar
- 1 KL Ground cinnamon Liana
- 3 eggs
- 120 g granulated sugar
- 100 ml of oil
- 100 ml lukewarm water
- 130 g Cake mix Liana
- 80 g ground poppy seeds
Chocolate frosting
- 50 g Chocolate Liana 70% or 45%
- 40 g vegetable fat
- 1 tbsp milk
Sheet size
- 27x24 cm
- Season the grated apples with vanilla sugar and cinnamon.
- Beat the egg whites until stiff.
- Mix egg yolks with sugar until foamy, gradually add oil and water. Mix in the cake mix and pre-prepared egg white snow by hand.
- Divide the dough in half, mix the poppy seeds into one.
- On a tray lined with baking paper, gradually spread a layer of grated apples, a layer of poppy seed dough and a layer of white dough.
- Bake at 170°C for 30-35 minutes.
- Turn the slightly cooled cake over, remove the tray and the baking paper and let it cool completely.
- Melt the chocolate and vegetable fat in the microwave, add a spoonful of milk and pour over the cake.
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Ingredients
Add to cart
Print recipe
Share on Facebook
- 600-700 g grated apples
- 1 tbsp Liana vanillin sugar
- 1 KL Ground cinnamon Liana
- 3 eggs
- 120 g granulated sugar
- 100 ml of oil
- 100 ml lukewarm water
- 130 g Cake mix Liana
- 80 g ground poppy seeds
Chocolate frosting
- 50 g Chocolate Liana 70% or 45%
- 40 g vegetable fat
- 1 tbsp milk
Sheet size
- 27x24 cm
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