Gluten-free custard cake
This gluten-free cake with caramel pudding, sour cream and fresh raspberries is perfect for any occasion. Thanks to Liana Cake mix, the preparation is simple and the result is delicious and delicate. The combination of sweet caramel, soft sour cream and refreshing raspberries creates the perfect dessert that will please the whole family. A great tip for a healthier homemade dessert that you can enjoy without worrying about gluten.
Ingredients
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For the dough: 150 g Liana Cake mix
3 eggs
70 g semolina sugar
60 ml oil
60 ml water
For the pudding:
1 package Liana caramel pudding
60 g semolina sugar
500 ml milk
For the cream:
3 cups sour cream (min. 16% fat)
3 packets Liana vanilla sugar
For the caramel:
100 g semolina sugar
60 g whipped cream
45 g butter
20 ml brandy
- For the base, separate the egg yolks from the whites, add half the sugar to each and beat until stiff peaks form, then add the yolks to the peaks, mix carefully, add the liquid ingredients, mix again and finally add the gluten-free Cake mix.
- Mix the pudding in a cup of milk and heat the rest of the milk with sugar in a saucepan. When the milk is hot, gradually pour in the mixture and cook the pudding. While it is still hot, layer it on the dough with a spoon and bake at 180 degrees for about 25-30 minutes.
- Meanwhile, make caramel from the sugar, add butter, warm cream and finally just stir in the brandy. In a second bowl, mix the cream with vanilla sugar.
- After baking, let the cake cool slightly, spread the cream on top, decorate with caramel and leave in the fridge to set for at least 2 hours, and finally decorate with raspberries.
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Ingredients
Print recipe
Share on Facebook
For the dough: 150 g Liana Cake mix
3 eggs
70 g semolina sugar
60 ml oil
60 ml water
For the pudding:
1 package Liana caramel pudding
60 g semolina sugar
500 ml milk
For the cream:
3 cups sour cream (min. 16% fat)
3 packets Liana vanilla sugar
For the caramel:
100 g semolina sugar
60 g whipped cream
45 g butter
20 ml brandy
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