Gluten-free slices with fruit jelly
Dough
- 4 eggs
- 200 g powdered sugar
- 200 g Cake mix Liana
- 100 ml of oil
- 100 ml milk or water
Fruit jelly
- 700 ml water, compote juice or juice
- 100 g granulated sugar
- 2 pcs Golden cream Liana
Appendices
- canned apricots, peaches, tangerines.
1. Beat eggs with powdered sugar, add milk, oil and finally Cake mix . Pour the dough onto a greased and lined baking sheet. Bake at 175°C until golden.
2. Boil most of the water, juice or fruit juice with granulated sugar. Mix the Golden Creams in the remaining liquid and pour into the boiling juice. Cook for about 3 minutes, stirring constantly, until the jelly starts to harden.
3. Place the fruit on the cooled body and cover with the prepared jelly. Put in the refrigerator to harden.
Good tip :
This is how we prepare different variations of juicy refreshing jelly desserts, e.g. strawberry, apricot, peach, pineapple, tangerine, raspberry....
Good tip 2:
You can prepare the gluten-free version by substituting Cake mix for 200 g of semi-coarse flour with 1 Liana baking powder.
Dough
- 4 eggs
- 200 g powdered sugar
- 200 g Cake mix Liana
- 100 ml of oil
- 100 ml milk or water
Fruit jelly
- 700 ml water, compote juice or juice
- 100 g granulated sugar
- 2 pcs Golden cream Liana
Appendices
- canned apricots, peaches, tangerines.
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