Gluten-free toffee roll
Fluffy roll filled with raspberry jam and TOFFEE Liana whipped cream stabilizer.
Ingredients
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Dough
- 60 g Cake mix Liana
- 5 tablespoons powdered sugar
- 5 eggs
- 1 PL Liana dark cocoa
Filling
- 300 ml of whipping cream
- 60 ml of water
- 40 g TOFFEE Liana whipped cream stabilizer
- 3 tablespoons powdered sugar
Next we need
- raspberry jam
- a handful of chopped hazelnuts
- Beat the egg yolks with sugar until foamy, add the sifted cake mix and lightly mix in the whipped stiff snow. Take 3 tablespoons of the dough and mix it with dark cocoa.
- Line the tray with baking paper. Put the cocoa dough in a pastry bag and draw a pattern on the paper. Bake in a heated oven at 170°C for 3 minutes. Take the baking sheet out of the oven and evenly spread the white dough, align and bake for 10 minutes.
- Sprinkle a clean towel thoroughly with water and roll the baked dough and baking paper into a wet towel. Let it cool down.
- Whip the cream with sugar until semi-stiff. Mix the TOFFEE whipped cream stabilizer with a whisk in lukewarm water and immediately pour it into the whipped cream. We whip until stiff.
- Remove the baking paper from the roll, spread with jam, whipped cream, sprinkle with nuts and roll up. Let it harden.
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Ingredients
Add to cart
Print recipe
Share on Facebook
Dough
- 60 g Cake mix Liana
- 5 tablespoons powdered sugar
- 5 eggs
- 1 PL Liana dark cocoa
Filling
- 300 ml of whipping cream
- 60 ml of water
- 40 g TOFFEE Liana whipped cream stabilizer
- 3 tablespoons powdered sugar
Next we need
- raspberry jam
- a handful of chopped hazelnuts
Products to recipe
