Eliska
Pavel Nikov - Mr. Sweet
Brusnica bakery
Celiakia s Magdalénou
Father
Tatiana
Tip from you
Gluten-free blueberry slice with sour cream
If you like fresh, fruity and creamy desserts, you will definitely love this gluten-free blueberry slice. A delicate sponge cake base combines with creamy layers and blueberry jelly, while Liana gelatin ensures a beautiful structure, firmness and a clean cut. A light dessert that is ideal with coffee or for a sweet weekend treat.
Ingredients
Sponge cake
- 8 egg whites
- 12 egg yolks
- 176 g caster sugar
- 1 package Liana Vanilla sugar 10g
- 176 g Liana Cake mix
- lemon peel
Blueberry cream
- 200 g frozen wild blueberries
- 60 g caster sugar
- 75 ml of water
- 230 g sour cream
- 300 g whipping cream (33%)
- 10 g Liana Gelatin food grade clear + 60 g cold water
Creamy cream
- 230 g sour cream
- 230 g whipping cream (33%)
- 30 g caster sugar
- 5 g Liana Gelatin food grade clear + 30 g cold water
Blueberry jelly
- 230 g wild blueberries
- 60 g caster sugar
- 6 g Liana Gelatin food grade clear + 36 g cold water
- water for topping up
Nakúpiť Liana produkty z receptu
Approach
- Sponge cake pan: Preheat the oven to 180°C (fan-forced). Line a baking sheet with baking paper.
- Beat the egg whites with three quarters of the sugar until stiff. Beat the egg yolks with the remaining sugar, vanilla sugar and lemon zest. Gently combine both mixtures and fold in the sifted Liana Cake mix 2–3 times. The mixture must be fluffy and soft.
- Bake for about 8–10 minutes , until the sheet is golden brown. Once baked, remove the sheet from the baking sheet and turn it over onto clean paper dusted with powdered sugar. Once cooled, cut out two sheets measuring 20 × 30 cm .
- Blueberry cream: Place the gelatin in a bowl, cover with cold water and let it hydrate (it should be firm and "rubbery" to the touch). Bring the blueberries, sugar and water to a boil briefly. Add the gelatin to the warm, but not boiling, mixture and stir to dissolve.
- Transfer the mixture to a bowl, stir in the sour cream, and fold in the whipped cream three times until stiff.
- Spread ¾ of the cream on the first sheet fixed in the rim, cover with the second sheet and apply the rest of the cream. Spread and let cool.
- Creamy cream: First, prepare the gelatin. Whip the cream with the sugar until semi-solid. Melt the gelatin briefly in the microwave (be careful not to burn it). Gradually stir in the sour cream and then fold in the whipped cream. Spread the cream over the cooled cake and let it cool again.
- Blueberry jelly: First, prepare the gelatin. Boil the blueberries with sugar, mix with an immersion blender and weigh out 200 g of the mixture (if there is less, add water). Add the gelatin to the warm, not boiling mixture and mix. Let it cool slightly and pour over the cooled cake.
- Let cool for a few hours, ideally overnight.
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Ingredients
Sponge cake
- 8 egg whites
- 12 egg yolks
- 176 g caster sugar
- 1 package Liana Vanilla sugar 10g
- 176 g Liana Cake mix
- lemon peel
Blueberry cream
- 200 g frozen wild blueberries
- 60 g caster sugar
- 75 ml of water
- 230 g sour cream
- 300 g whipping cream (33%)
- 10 g Liana Gelatin food grade clear + 60 g cold water
Creamy cream
- 230 g sour cream
- 230 g whipping cream (33%)
- 30 g caster sugar
- 5 g Liana Gelatin food grade clear + 30 g cold water
Blueberry jelly
- 230 g wild blueberries
- 60 g caster sugar
- 6 g Liana Gelatin food grade clear + 36 g cold water
- water for topping up
Nakúpiť Liana produkty z receptu
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