Gluten-free sourdough strawberry cake with crumble
As children, we grew up on first-class sourdough cakes with fruit from our grandmother's garden. And this cake will quickly transport you to these times.
Ingredients
Add to cart
Print recipe
Share on Facebook
Dough
- 300 g Bakery mix Liana
- 50 g of sugar
- 1 egg
- 250 ml warm water / milk
- 15 g of yeast
- 50 g of melted butter or oil
The sky
- strawberries
Sprinkler
- 50 g Bakery mix Liana
- 50 g of butter
- 2 spoons of sugar
- 1 bag Cinnamon sugar Liana
- Prepare yeast from half of warm water or milk, yeast and sugar. Let it rise for about 10 minutes in a warm place.
- Put 300 g of Liana Bakery mix, an egg, the remaining milk or water and leavened yeast in a bowl. Mix thoroughly. Finally, add oil or butter and mix preferably with an electric mixer or by hand for about 1 minute. Cover the dough with cling film and let it rise in a warm place for 30 minutes.
- Roll out the risen dough on a floured work surface and transfer to a greased baking sheet. Let it rise for another 10 minutes. Arrange the strawberries and sprinkle with breadcrumbs. Bake until golden.
Add a review
Ingredients
Add to cart
Print recipe
Share on Facebook
Dough
- 300 g Bakery mix Liana
- 50 g of sugar
- 1 egg
- 250 ml warm water / milk
- 15 g of yeast
- 50 g of melted butter or oil
The sky
- strawberries
Sprinkler
- 50 g Bakery mix Liana
- 50 g of butter
- 2 spoons of sugar
- 1 bag Cinnamon sugar Liana
Products to recipe
