Gluten-free tricolor cake
Soft tricolor cake with Easter ham with turmeric, parsley and paprika flavor.
Ingredients
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- 250 g Bread mix white Liana
- 200 g Bakery mix Liana
- 300 ml of milk
- 125 ml of oil
- ½ cube of yeast
- ½ bag Liana baking powder
- 1 egg
- 1 tbsp sugar
- 1.5 KL of salt
- 1 KL ground red pepper
- 1 KL vegetable
- ½ tsp curry pepper
- ½ KL turmeric
- a handful of parsley
Next we need
- Liana rice flour for sprinkling
- poppy seeds, sesame seeds, flax seeds
- egg for brushing
- Add sugar, yeast to 100 ml of lukewarm milk and let the yeast rise.
- Put Bread mix white, Bakery mix mixed with salt and baking powder into the food processor, add leavened yeast, oil, egg and remaining milk. We make a non-sticky dough and let it rise for 60 minutes.
- Place the risen dough on a floured board and divide into 3 parts. Add ground red pepper to the first part, vegetables, curry pepper, turmeric to the second, and parsley to the third. We make a long roll from each part of the dough and braid it like a Christmas tree. Transfer to a tray lined with baking foil and let it rise covered for 15 minutes.
- Let the oven heat up to 180°C. Brush the cake with beaten egg. Sprinkle the paprika dough with sesame seeds, vegeto with turmeric poppy seeds and the last parsley with flax seeds. Bake for 40 minutes.
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Ingredients
Add to cart
Print recipe
Share on Facebook
- 250 g Bread mix white Liana
- 200 g Bakery mix Liana
- 300 ml of milk
- 125 ml of oil
- ½ cube of yeast
- ½ bag Liana baking powder
- 1 egg
- 1 tbsp sugar
- 1.5 KL of salt
- 1 KL ground red pepper
- 1 KL vegetable
- ½ tsp curry pepper
- ½ KL turmeric
- a handful of parsley
Next we need
- Liana rice flour for sprinkling
- poppy seeds, sesame seeds, flax seeds
- egg for brushing
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