Gluten-free poppy seed cake of our grandmothers
Our grandmothers knew how to bake honestly and because of the time they didn't have to spare, they baked cookies that lasted for several days.
Ingredients
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Dough
- 300 g Cake mix Liana
- 100 g of butter
- 100 g powdered sugar
- 3 yolks
- 100 g of sour cream
Poppy filling
- 140 g Cake mix Liana
- 200 g ground poppy seeds
- 150 g powdered sugar
- 2 units Liana vanilla sugar
- 200 ml lukewarm milk
- 100 g softened butter
- 3 egg whites
- salt
Appendices
- plate 25x30 cm
- 1. Make the dough from the listed ingredients and let it sit in the refrigerator for about 1 hour.
- 2. Divide the dough into 2 equal parts and roll out according to the size of the sheet. Transfer the first sheet to a baking sheet and spread the poppy seed filling. Using a roller, carefully transfer the second sheet.
- 3. Prick with a fork and bake for 10 minutes at 200°C, reduce the temperature to 180°C and bake for another 20 minutes.
- 4. Let cool, cut into triangles and sprinkle with sugar.
Filling procedure:
- 1. Add lukewarm milk and softened butter to the loose ingredients and mix together.
- 2. Mix the snow from the egg whites by hand.
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Ingredients
Add to cart
Print recipe
Share on Facebook
Dough
- 300 g Cake mix Liana
- 100 g of butter
- 100 g powdered sugar
- 3 yolks
- 100 g of sour cream
Poppy filling
- 140 g Cake mix Liana
- 200 g ground poppy seeds
- 150 g powdered sugar
- 2 units Liana vanilla sugar
- 200 ml lukewarm milk
- 100 g softened butter
- 3 egg whites
- salt
Appendices
- plate 25x30 cm
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