Gluten-free rhubarb cake with snow
In rhubarb season, we recommend this cookie to all 10. The dough is leavened, but it is so soft that it tastes like ordinary sponge cake. The combination of sweet snow and sour rhubarb is very pleasant and refreshing.
Ingredients
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- 220 g Bakery mix Liana
- 250 ml of milk
- 120 g of butter
- 6 eggs
- ½ cube of yeast
- 3 - 4 stalks of rhubarb
- 1 bag Vanillin sugar Liana
- 6 tablespoons powdered sugar
- 1 tbsp granulated sugar
Next we need
- butter for greasing the baking sheet
- Liana rice flour for sprinkling the tray
- Crumble the yeast into the lukewarm milk and add a spoonful of granulated sugar. Let the yeast rise for about 10 minutes.
- Separate the whites and yolks. Add butter to the yolks and mix well. Next, add leavened yeast, Bakery mix and prepare the dough. Grease the baking sheet and sprinkle it with rice flour. Spread the dough evenly over the entire baking sheet and leave to rise for 45 minutes.
- Cut the cleaned rhubarb into small pieces, place on the leavened dough and leave to rise for 10-15 minutes. Sprinkle with vanilla sugar and bake in a heated oven at 180°C for about 15 minutes.
- Beat the egg whites with powdered sugar until stiff. After 15 minutes, take the cake out, cover it with snow and let it bake for another 7 minutes.
- Switch the oven to lower heat and bake for 15 minutes.
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Ingredients
Add to cart
Print recipe
Share on Facebook
- 220 g Bakery mix Liana
- 250 ml of milk
- 120 g of butter
- 6 eggs
- ½ cube of yeast
- 3 - 4 stalks of rhubarb
- 1 bag Vanillin sugar Liana
- 6 tablespoons powdered sugar
- 1 tbsp granulated sugar
Next we need
- butter for greasing the baking sheet
- Liana rice flour for sprinkling the tray
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