Gluten-free fruit cake with gelatin
Sponge cake dough:
• 3 eggs (room temperature)
• 120 g granulated sugar
• 10 g Liana Vanilla Sugar
• 37 ml of oil
• 122 ml lukewarm milk
• 173 g Liana Cake mix
• Zest of 1 lemon
Cream filling:
• 220 g whipped cream
•225 g sour cream, ideally as fat as possible, 20% or more
• 52 g granulated sugar
• 10 g Liana clear food grade gelatin + 50 g cold water
Elderberry gelatin for spreading on fruit:
• Approx. 500 g fresh fruit
(be careful with kiwi or pineapple – these fruits dissolve gelatin)
• 450 ml cold water
• 100 ml elderberry or other syrup
• 15 g Liana clear food grade gelatin + 75 g prepared water with syrup
- Separate the eggs into yolks and whites, add ¼ of the sugar, lemon zest and vanilla sugar to the yolks and beat until foamy, then beat in the oil and mix in the lukewarm milk and sifted Liana Cake mix by hand with a whisk. Mix until smooth. Beat the egg whites with the remaining sugar until stiff, then gently fold it into the base mixture with a spatula, 3 times. Transfer the mixture to a 20x30 cm rim. Use baking paper on the bottom. Bake at 170°C on the fan program for approximately 15-20 minutes. Let cool. After cooling, cut into the sides of the mold/rim. (Transfer the body to a solid surface and leave it trimmed in the rim).
- Pour the gelatin into a small bowl and add 50g of cold water, mix and put in the refrigerator to swell. Whip the cream from the remaining ingredients. Break the swollen gelatin, which is firm to the touch (it has absorbed all the water), into smaller pieces with a spoon and melt it in a larger bowl in the microwave. Be careful only in a few second intervals so that it is clear and warm, the gelatin prepared in this way must not boil, otherwise it will lose its gelling ability. Add a larger spoonful of cream to the warm gelatin, mix and add to the bowl with the remaining cream. Work quickly, stir the mixture with a whisk so that it is smooth without lumps. Apply this cream to the body, spread it and let it cool.
- Pour the prepared mixture of water and elderberry syrup over the gelatin, let it swell in the refrigerator. Place the fruit on top of the cream layer and let it cool. Dissolve the prepared gelatin in a bowl, add some of the elderberry water, mix and pour over the rest of the elderberry water. Pour over the fruit with a spoon until it is covered. Let it cool completely. After cooling, cut into any shape and enjoy the dessert.
Sponge cake dough:
• 3 eggs (room temperature)
• 120 g granulated sugar
• 10 g Liana Vanilla Sugar
• 37 ml of oil
• 122 ml lukewarm milk
• 173 g Liana Cake mix
• Zest of 1 lemon
Cream filling:
• 220 g whipped cream
•225 g sour cream, ideally as fat as possible, 20% or more
• 52 g granulated sugar
• 10 g Liana clear food grade gelatin + 50 g cold water
Elderberry gelatin for spreading on fruit:
• Approx. 500 g fresh fruit
(be careful with kiwi or pineapple – these fruits dissolve gelatin)
• 450 ml cold water
• 100 ml elderberry or other syrup
• 15 g Liana clear food grade gelatin + 75 g prepared water with syrup
Products to recipe
Delete
Buy for 46,20 € and you get FREE shipping
