Gluten-free Tatra stocking
Recipe from our customer.
Ingredients
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Corps
- 460 g Cake mix Liana
- 320 g of sugar
- 250 ml water
- 100 ml of oil
- 9 eggs
Next we need
- 500 g of strawberry jam
- 250 g of frozen raspberries
- 1 spoon of raspberry syrup
- 200 ml water
- 50 ml Tatra tea 52%
- Liana punch frosting
- plate 38 x 25 cm
- Separate the whites from the yolks. Beat the egg yolks with sugar until foamy, add water and oil. Beat the egg whites especially hard. Add gradually to the mass with the yolks and at the same time sprinkle the Cake mix. Bake the body on a baking sheet at 180°C for 30 minutes.
- After baking and cooling, cut the body into 3 plates. Spread the bottom layer with strawberry jam, place the second layer and pour raspberry juice over it (the juice is obtained by blending frozen raspberries with water and Tatra tea in an immersion blender, if someone does not like raspberry seeds, it is necessary to pass the whole thing through a sieve). Place the third sheet, which we coat with jam (the jam is applied from the side that touches the raspberry sheet). Let the cake rest for 12 hours in the refrigerator.
- After it has rested, we flip the entire dessert over so that the bottom of the cake is on top and cover it with the punch glaze, which we prepare according to the instructions on the package. When the frosting hardens, cut the cake with a hot knife.
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Ingredients
Add to cart
Print recipe
Share on Facebook
Corps
- 460 g Cake mix Liana
- 320 g of sugar
- 250 ml water
- 100 ml of oil
- 9 eggs
Next we need
- 500 g of strawberry jam
- 250 g of frozen raspberries
- 1 spoon of raspberry syrup
- 200 ml water
- 50 ml Tatra tea 52%
- Liana punch frosting
- plate 38 x 25 cm
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