Gluten-free pinwheel cake
This gluten-free pinwheel cake recipe is great for anyone who loves sweet desserts but needs to avoid gluten. The soft puff pastry with vanilla and caramel filling creates a delicious combination that will please everyone over coffee or at a party. Although the preparation may be a little more difficult, the result is worth it. Try baking it at home and surprise your family or friends!
Ingredients
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BATTERED DOUGH:
125 g Liana Cake mix flour
4 eggs
125g butter
150ml water
a pinch of salt
VANILLA FILLING:
2 pcs Liana Golden Cream
600ml milk
5 tbsp granulated sugar
1 Liana vanilla sugar
+ 125 g softened butter
CARAMEL FILLING:
85 g granulated sugar
85 g cream
+ 315 g cream
CARAMEL FROSTING:
1 tbsp caramel
100 g powdered sugar
water
- Put water, butter, salt in a pot and bring to a boil.
- Add the flour, reduce the heat and knead the dough, i.e. use a wooden spoon or spatula to drag the dough along the bottom of the pot to evaporate the water well, until the dough starts to leave a coating on the bottom.
- Then transfer it to a bowl. To cool it down faster, mix it with a blender.
- Gradually beat the eggs into the still warm dough.
- Spread the dough onto a baking sheet lined with baking paper in the shape of a circle (Ø 18cm).
- We line the cake pan around it, about 2 cm away from the circle. When I didn't use the pan around it, the dough expanded extremely, grew to huge sizes and started to break a lot.
- Bake the body at 200° for 10 minutes and then at 170° for about 30 minutes, depending on the type of oven.
- Prepare the VANILLA FILLING. Cook the pudding from all the ingredients, except the butter, cover with foil to prevent a crust from forming and let it cool completely. In a bowl, beat the butter and gradually beat the pudding into it until you get a smooth cream. Fill a pastry bag with a decorative tip and put it in the refrigerator.
- Let's prepare the CARAMEL. Put the sugar in a pan, let it melt over a low heat,
- Pour HOT cream over it and stir vigorously. If lumps form after adding the HOT cream, don't panic, they can be dissolved by stirring constantly. If there are any left over or you can no longer stir, just strain the caramel through a metal sieve.
- When the caramel has cooled, set aside 1 tablespoon (or more) for the icing. Pour the caramel into the medium-whipped cream and whip until stiff. Fill a pastry bag with the whipped cream and a decorative tip.
- Cut the cooled baked pinwheel in half, fill the bottom part with vanilla cream and whipped cream, cover with the top part, which is then covered with caramel icing. Prepare this by mixing 1 tbsp of caramel with sugar and water, water as needed, I used more (the video is missing footage) and the icing was a little thinner. Let the pinwheel cool.
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Ingredients
Print recipe
Share on Facebook
BATTERED DOUGH:
125 g Liana Cake mix flour
4 eggs
125g butter
150ml water
a pinch of salt
VANILLA FILLING:
2 pcs Liana Golden Cream
600ml milk
5 tbsp granulated sugar
1 Liana vanilla sugar
+ 125 g softened butter
CARAMEL FILLING:
85 g granulated sugar
85 g cream
+ 315 g cream
CARAMEL FROSTING:
1 tbsp caramel
100 g powdered sugar
water
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