Gluten-free raspberry-cream dessert with gelatin
A simple raspberry-cream dessert with gelatin that tastes best on a hot summer day.
Ingredients
Add to cart
Print recipe
Share on Facebook
Dough
- 4 eggs
- 160 g granulated sugar
- 50 ml of oil
- 150 ml lukewarm water
- 230 g Cake mix Liana
Cream gelatin
- 150 ml cold milk
- 1 bag Gelatine food grade clear Liana
- 250 ml of whipping cream
- 400-500 g sour cream
- powdered sugar to taste
Gelatin
- 600 ml of water
- 1 bag Liana food-grade clear gelatin
- 1 bag of LianaVIT raspberry
Next we need
- raspberries
- Beat the egg whites until stiff, gradually add granulated sugar, egg yolks, oil and water.
- Mix the cake mix by hand and pour it onto a baking sheet lined with baking paper.
- Bake at 170°C for 15-20 minutes. Let it cool completely.
- Let the gelatin swell in the milk.
- Whip the whipping cream, to which we add the sour cream.
- Dissolve the swollen gelatin in the microwave and add it to the cream while constantly whisking.
- Sweeten to taste and pour over the cooled body.
- Let it harden in the refrigerator.
- Let the second gelatin swell in 100 ml of water and mix LianaVIT in the remaining water.
- Place the raspberries on top of the stiffened cream.
- Mix the gelatin dissolved in the microwave with LianaVITA. We wait until the foam falls and pour it on the cake.
- Let it harden in the refrigerator.
Add a review
Ingredients
Add to cart
Print recipe
Share on Facebook
Dough
- 4 eggs
- 160 g granulated sugar
- 50 ml of oil
- 150 ml lukewarm water
- 230 g Cake mix Liana
Cream gelatin
- 150 ml cold milk
- 1 bag Gelatine food grade clear Liana
- 250 ml of whipping cream
- 400-500 g sour cream
- powdered sugar to taste
Gelatin
- 600 ml of water
- 1 bag Liana food-grade clear gelatin
- 1 bag of LianaVIT raspberry
Next we need
- raspberries
Products to recipe
Delete
