Gluten-free yolk slices with cream
Variation of the classic favorite yolk cuts with cream.
Ingredients
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Dough
- 4 egg whites
- 140 g powdered sugar
- 140 g of butter
- 140 g of ground walnuts
- 100 g Cake mix Liana
Yolk layer
- 4 egg yolks
- 120 g powdered sugar
Cream
- 200 g ground walnuts
- 200 ml of milk
- 150 g powdered sugar
- 1 spoon Liana rice flour
- 200 g of butter
For decoration
- grated chocolate
- Grind or finely chop the nuts into the dough.
- Beat the egg whites with a mixer until foamy. Add powdered sugar and whip stiff snow. Melt the butter and let it cool. Add to the snow and beat.
- Mix the nuts in a bowl with Cake mix. Gradually mix lightly with a spatula into the whipped snow. Line the tray with baking paper and spread the dough evenly. Place in an oven heated to 180°C and bake for at least 12 minutes.
- Beat the egg yolks with sugar until smooth. After 12 minutes, take out the dough, spread the yolk layer and bake for another 15 minutes. Remove from the oven and let cool.
- Boil milk, sugar, nuts and rice flour in a saucepan. Let it cool down.
- Mix the butter, add the cooled porridge and whip the cream. Spread evenly on the yolk layer and let it harden. At the end, decorate with grated chocolate.
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Ingredients
Add to cart
Print recipe
Share on Facebook
Dough
- 4 egg whites
- 140 g powdered sugar
- 140 g of butter
- 140 g of ground walnuts
- 100 g Cake mix Liana
Yolk layer
- 4 egg yolks
- 120 g powdered sugar
Cream
- 200 g ground walnuts
- 200 ml of milk
- 150 g powdered sugar
- 1 spoon Liana rice flour
- 200 g of butter
For decoration
- grated chocolate
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