Gluten-free punch rolls
Do you love punch cuts? You definitely have to try the great punch taste in the form of Gluten Free Punch Rolls.
Ingredients
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Dough
- 150 g Cake mix Liana
- 75 g vegetable fat
- 75 g powdered sugar
- 1 egg
Punch filling
- 100 g of gluten-free sponge cake
- 30 g of walnuts
- 2 tbsp raspberry jam
- 2 PL rum
- ¾ bag Liana punch topping
- 3-4 drops of red gel food coloring
Punch frosting
- ½ bag Liana punch frosting
- 100 g powdered sugar
- 2 tbsp cold water
Next we need
- Liana rice flour for sprinkling
- Mix the ingredients for the dough and leave it wrapped in foil in the refrigerator overnight.
- Roll out the dough on a sprinkled work surface and cut out crescents. Place on a tray lined with baking paper and bake at 180°C for approximately 7-8 minutes. Let it cool down.
- For the punch filling, grind the nuts together with the biscuits, add the other ingredients and mix the sticky mass, which we apply to the cooled mooncakes. We form a small cylinder, which we press with our fingers onto the crescent and cover it with the second crescent.
- Prepare the punch glaze according to the instructions on the package and pour it over the moonshine. Let it harden.
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Ingredients
Print recipe
Share on Facebook
Dough
- 150 g Cake mix Liana
- 75 g vegetable fat
- 75 g powdered sugar
- 1 egg
Punch filling
- 100 g of gluten-free sponge cake
- 30 g of walnuts
- 2 tbsp raspberry jam
- 2 PL rum
- ¾ bag Liana punch topping
- 3-4 drops of red gel food coloring
Punch frosting
- ½ bag Liana punch frosting
- 100 g powdered sugar
- 2 tbsp cold water
Next we need
- Liana rice flour for sprinkling
Products to recipe
