Gluten-free English custard
Ingredients
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Dough
- 500 g Cake mix Liana
- 100 g powdered sugar
- 100 g vegetable fat / butter
- 3 eggs
- 2 KL Salajka - deer salt Liana
- 50 - 100 ml milk
Filling
- 800 ml of milk
- 2 pcs Golden cream Liana
- 1 egg
- 160 g granulated sugar
- 20 g Liana vanillin sugar
- 200 g softened butter
- 50 g powdered sugar
Frosting
- 150 g Chocolate Liana 70%
- 50 g vegetable fat for toppings
- 1 tbsp oil
- Pour Cake mix, sugar, Salad, butter and eggs into a bowl. Add milk as needed. From the listed ingredients, we make the dough by hand and divide it into 3 parts.
- On baking paper, roll out 3 sheets of dough the size of a baking sheet.
- Bake on the opposite side of the tray (28 x 38 cm) at 180°C for 8-10 minutes.
- Prepare the filling: Boil the milk together with the Golden cream, egg and a mixture of granulated and vanillin sugar. Cover the pudding with cling film and leave to cool.
- Then mix the butter with powdered sugar and mix the cooled pudding in parts.
- Spread the filling on the cooled first sheet. Cover with a second sheet and spread the second part of the filling. Add the third sheet and load the cake without the last layer of filling for 1-2 hours.
- Finally, spread a thin layer of the remaining filling. Let it soften in the cold for about 24 hours.
- Prepare the glaze: Melt all the necessary ingredients over steam or in the microwave and pour over the cake. Let it harden until the next day.
A good tip:
English cream is also excellent in combination with bananas. Try layering banana slices on the first part of the filling.
English cream is also excellent in combination with bananas. Try layering banana slices on the first part of the filling.
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Ingredients
Print recipe
Share on Facebook
Dough
- 500 g Cake mix Liana
- 100 g powdered sugar
- 100 g vegetable fat / butter
- 3 eggs
- 2 KL Salajka - deer salt Liana
- 50 - 100 ml milk
Filling
- 800 ml of milk
- 2 pcs Golden cream Liana
- 1 egg
- 160 g granulated sugar
- 20 g Liana vanillin sugar
- 200 g softened butter
- 50 g powdered sugar
Frosting
- 150 g Chocolate Liana 70%
- 50 g vegetable fat for toppings
- 1 tbsp oil
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