Gluten-free tribitka
Dough
- 20 gluten-free cookies
- 200 g Cake mix Liana
- 100 g Fine mix Liana
- 100 g powdered sugar
- 2 PL Liana Exclusive dark cocoa
- 3 eggs
- 250 ml of milk
- 100 ml of oil
Vanilla filling
- 500 ml of milk
- ¾ Liana Exclusive vanilla pudding
- 2 pieces Liana vanillin sugar
- 150 g granulated sugar
- 150 g of butter
Caramel filling
- 200 g of butter
- 1 can of caramel condensed milk
Chocolate frosting
- 100 g Chocolate Liana 70%
- 30 g vegetable fat for toppings
- 20 g of butter
1. Beat whole eggs, gradually add sugar, oil, milk.
2. Beat for 10 minutes at low speed, add Cake mix and Fine mix mixed with cocoa .
3. Pour onto a tray lined with baking paper.
4. Bake at 170 ° C for 15 minutes.
5. Scrape off the top of the crust from the baked dough so that the filling adheres well.
6. Spread the vanilla filling on the baked dough and arrange the butter cookies.
7. Layer the caramel filling on them and let it harden.
8. Cover with chocolate glaze when it has hardened.
9. Allow to harden again and cut into slices.
Vanilla filling procedure:
1. Cook pudding from milk, vanilla pudding and sugar.
2. Let cool.
3. Add the cooled pudding to the softened butter and whip to a soft cream.
Procedure caramel filling:
1. Mix all the ingredients together.
Procedure chocolate coating:
1. Melt everything over steam.
A good tip:
We will prepare gluten-free cookies according to our recipe https://www.lianasro.sk/nase-recepty/bezlepkove-susienky-polomacane-alebo-na-cheesecake
Dough
- 20 gluten-free cookies
- 200 g Cake mix Liana
- 100 g Fine mix Liana
- 100 g powdered sugar
- 2 PL Liana Exclusive dark cocoa
- 3 eggs
- 250 ml of milk
- 100 ml of oil
Vanilla filling
- 500 ml of milk
- ¾ Liana Exclusive vanilla pudding
- 2 pieces Liana vanillin sugar
- 150 g granulated sugar
- 150 g of butter
Caramel filling
- 200 g of butter
- 1 can of caramel condensed milk
Chocolate frosting
- 100 g Chocolate Liana 70%
- 30 g vegetable fat for toppings
- 20 g of butter
Products to recipe
