Gluten-free Moravian cakes with cottage cheese and blueberries
Pali, winner of Pečie celé Slovensko 4, has prepared a traditional sweet treat for you in a gluten-free version. Moravian cakes with cottage cheese, blueberries and almond sprinkles can be easily prepared using our Liana Bakery mix flour mixture intended for yeast dough.
Ingredients
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Sourdough
- 270 g Liana Bakery mix
- 125 g milk 3.5%
- 10 g fresh yeast
- 40 g sugar
- 35 g butter
- 1 egg
- a pinch of salt
Cottage cheese filling
- 250 g full-fat cream cheese
- 20 g caster sugar
- 20 g Liana Vanilla Sugar
- zest of half a lemon
- ½ beaten egg
Next
- 250 g frozen blueberries
- 2 tbsp Liana Golden Cream
Sprinkler
- 100 g almond slices
- To prepare the dough, heat the milk, add a teaspoon of sugar and crumble the yeast. Leave in a warm place to rise. Add the remaining ingredients except salt and butter to the sourdough and knead the dough. When the mixture is compact, add salt and butter and knead until smooth. Cover and leave to rise for about 30 minutes.
- Mix all the ingredients for the cottage cheese filling together.
- Divide the risen dough into 12 equal parts. Shape the dough into a ball and place on baking paper. Let it rise briefly. Then gently press the ball of dough with a glass and layer the cottage cheese and fruit, which we mixed with 2 tablespoons of golden cream, into the resulting hole. Brush the edges with a beaten egg with a little milk. Sprinkle with almond slices and bake at 180 °C for 18 to 20 minutes.
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Ingredients
Print recipe
Share on Facebook
Sourdough
- 270 g Liana Bakery mix
- 125 g milk 3.5%
- 10 g fresh yeast
- 40 g sugar
- 35 g butter
- 1 egg
- a pinch of salt
Cottage cheese filling
- 250 g full-fat cream cheese
- 20 g caster sugar
- 20 g Liana Vanilla Sugar
- zest of half a lemon
- ½ beaten egg
Next
- 250 g frozen blueberries
- 2 tbsp Liana Golden Cream
Sprinkler
- 100 g almond slices
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