Gluten-free gingerbread Lick your finger with vanilla-orange cream
Dough:
- 160 g Liana Fine mix
- 5 pcs eggs
- 5 tbsp water
- 6 tbsp oil
- 100 g powdered sugar
Vanilla-orange filling:
- 600ml milk
- 100 ml fresh orange juice
- 5 egg yolks
- 1 tsp organic orange peel
- 2 pcs Liana Golden Cream
- 1 pc vanilla sugar
- 250 g butter (room temperature)
- 150 g powdered sugar
Snow:
- 5 egg whites
- 250–300 g powdered sugar
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Dough preparation: Separate the eggs - beat the whites with a pinch of salt and sugar until stiff. Gradually beat in the yolks one by one, then water, oil and finally mix in the sifted Liana Fine Mix by hand. Spread the dough on a baking sheet lined with baking paper and bake at 175 °C for approximately 25 minutes.
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Vanilla-orange cream : Mix Golden Cream, egg yolks, powdered sugar, vanilla sugar and orange zest in 100 ml of milk and 100 ml of fresh orange juice. Pour the mixture into 500 ml of hot milk and cook a thick pudding. Cover with foil and let cool completely.
Mix the room temperature butter with the sugar until foamy and whisk in the cooled pudding spoon by spoon. Whip the cream until smooth.
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Filling and cooling : Turn the cooled cake over (so that the cream does not separate) and spread it with the vanilla-orange cream. Place in the refrigerator to set well.
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Preparation of the snow and finishing : Over steam, beat the egg whites with sugar until stiff peaks form (about 10 minutes), then remove from the steam and beat until stiff. Spread the snow on the cooled dessert and decorate the top with grated chocolate.
Dough:
- 160 g Liana Fine mix
- 5 pcs eggs
- 5 tbsp water
- 6 tbsp oil
- 100 g powdered sugar
Vanilla-orange filling:
- 600ml milk
- 100 ml fresh orange juice
- 5 egg yolks
- 1 tsp organic orange peel
- 2 pcs Liana Golden Cream
- 1 pc vanilla sugar
- 250 g butter (room temperature)
- 150 g powdered sugar
Snow:
- 5 egg whites
- 250–300 g powdered sugar
