Gluten-free punch cakes
Popular punch cuts in an adorable mini version of punch cakes.
Ingredients
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Dough
- 6 PL Cake mix Liana
- 6 tablespoons powdered sugar
- 6 PL warm water
- 6 eggs
- 3 tbsp oil
- pinch of salt
Punch mix
- 3 tablespoons of currant jam
- 50 ml hot water
- juice of half a lemon
- rum to taste
- 2-3 drops of red dye
Punch frosting
- 1 bag Liana punch frosting
- 200 g powdered sugar
- 3 tbsp cold water
- 1 KL oil
- to taste raspberries and mint
- Beat the egg whites with a pinch of salt until stiff, mix the yolks with sugar until foamy. Gradually add water, oil, cake mix to the yolks and finally gently mix in the egg whites. Pour the dough onto a larger tray lined with baking paper and bake at 180°C for about 15 minutes. Remove the baking paper from the slightly cooled dough and then let it cool completely.
- Cut out 20 circles from the dough. Crush the remaining dough with your fingers, put it in a bowl and add jam, hot water mixed with a few drops of red color, lemon juice and mix well. Put the wheel of dough back in the mold, put 1 tablespoon of the punch mixture, align and cover with the second wheel. Pour over the punch glaze prepared according to the instructions on the package and decorate with raspberries and a mint leaf.
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Ingredients
Add to cart
Print recipe
Share on Facebook
Dough
- 6 PL Cake mix Liana
- 6 tablespoons powdered sugar
- 6 PL warm water
- 6 eggs
- 3 tbsp oil
- pinch of salt
Punch mix
- 3 tablespoons of currant jam
- 50 ml hot water
- juice of half a lemon
- rum to taste
- 2-3 drops of red dye
Punch frosting
- 1 bag Liana punch frosting
- 200 g powdered sugar
- 3 tbsp cold water
- 1 KL oil
- to taste raspberries and mint
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