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Gluten-free shake cake with fruit
Duration: 00:15 (h:m)
Portions: 12-16 (pcs)
A quick goodness that just needs to be shaken
Ingredients
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- 230 g Cake mix Liana
- 160 g of sugar
- 4 eggs
- 150 ml lukewarm water
- 50 ml of oil
Ingredients for the filling
- 250 g of sour cream
- 312 g mandarin or other fruit compote
- 50 ml of milk
- 80 g Cold vanilla pastry cream
- 1-2 tablespoons soft cottage cheese
- 2 spoons of powdered sugar
Ingredients for whipped cream
- 1 piece of whipping cream (200-250 g)
- 1 piece of sour cream (200 g)
- 1 pc Vanillin sugar Liana
- 1-2 tablespoons powdered sugar
1. Beat the egg whites until stiff, gradually add sugar and yolks one at a time, and finally add water and oil slowly. Lightly mix the cake mix. Pour onto a baking sheet lined with baking paper and bake at 180°C for 15-20 minutes.
2. Put all the ingredients for the filling in one container, which we close with a lid and shake for about 1 minute until all the ingredients are mixed. Finally, we can mix more thoroughly with a wooden spoon. Spread on the baked, cooled gluten-free crust.
3. Whip the whipping cream, mix in the sour cream and sugar. Spread the whipped cream on the filling. Let it harden in the refrigerator for about 1 hour.
4. Decorate with grated chocolate.
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Ingredients
Add to cart
Print recipe
Share on Facebook
- 230 g Cake mix Liana
- 160 g of sugar
- 4 eggs
- 150 ml lukewarm water
- 50 ml of oil
Ingredients for the filling
- 250 g of sour cream
- 312 g mandarin or other fruit compote
- 50 ml of milk
- 80 g Cold vanilla pastry cream
- 1-2 tablespoons soft cottage cheese
- 2 spoons of powdered sugar
Ingredients for whipped cream
- 1 piece of whipping cream (200-250 g)
- 1 piece of sour cream (200 g)
- 1 pc Vanillin sugar Liana
- 1-2 tablespoons powdered sugar
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