Gluten-free sponge cakes PIMs
Gluten-free Pims sponge cakes with raspberry gelatin and chocolate - a simple homemade dessert that tastes like the original, but without gluten.
Ingredients
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Sponge cakes:
- 60 g Liana Universal Mix flour
- 2 eggs
- 55 g powdered sugar
- a pinch of real vanilla Liana
- a pinch of salt
Gelatin:
- 400 ml raspberry juice (already sweetened)
- 20 g Liana clear food gelatin
Frosting:
- 100g chocolate
- Cerium
- Prepare the gelatin according to the instructions. I worked with powdered Liana gelatin, I wanted it to be firmer so that it would cut well, so I used the entire 20 g bag in 400 ml of liquid. I used homemade thick raspberry syrup, which I diluted a little with water. Pour the gelatin directly into the (cold) juice, mix and let it stand for 15 minutes. Then heat it until dissolved, but do not boil.
- Pour the gelatin into the prepared container, I chose a ceramic surface so it cuts well, and let it set in the refrigerator.
- Separate the yolks from the whites. Beat the whites with a pinch of salt until stiff, beat the yolks with sugar and add a pinch of real vanilla. Gradually mix the flour and whites into the yolk mixture.
- Fill a pastry bag with the dough and pipe the dough into a sponge cake shape onto a baking sheet lined with baking paper. I drew circles on the paper and turned it upside down so the drawing wouldn't get printed on the sponge cake.
- Bake at 180° for 10-12 minutes. If you don't like the shape of the sponge cakes (whoever achieves perfect circles is a master), you can cut the baked sponge cakes with a glass, as you can see in the video.
- Lightly spread the sponge cakes with jam, place the cut-out gelatin circles on top and dip them in the chocolate icing.
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Ingredients
Print recipe
Share on Facebook
Sponge cakes:
- 60 g Liana Universal Mix flour
- 2 eggs
- 55 g powdered sugar
- a pinch of real vanilla Liana
- a pinch of salt
Gelatin:
- 400 ml raspberry juice (already sweetened)
- 20 g Liana clear food gelatin
Frosting:
- 100g chocolate
- Cerium
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