Eliska
Pavel Nikov - Mr. Sweet
Brusnica bakery
Celiakia s Magdalénou
Father
Tatiana
Tip from you
- First, let 1 tablespoon of psyllium swell in 100 ml of water.
- Then, prepare the sourdough from about 100 ml of warm milk, 1 tbsp of sugar and yeast and let it rise in a warm place for 10 minutes .
- In a mixing bowl, add the Bakery mix, Golden Cream, powdered milk, sugar and lemon icing. Add the melted, not hot butter, 1 egg yolk and finally the yeast and swollen psyllium. Process the dough with an electric mixer with kneading paddles for about 3 minutes until the ingredients are combined. Whip the egg whites to stiff peaks, which are then mixed into the dough and briefly mixed with the mixer.
- Add the raisins that we previously soaked in water or rum.
- Place the dough in a round baking dish, such as a cake tin, greased with oil, or in a glass jar. Shape it into a mound with a spatula and cover with a towel. Let it rise for 30 minutes .
- Cut the risen dough into a cross, brush with beaten egg yolk with a little milk and sprinkle with almond slices.
- Bake for 45 minutes at 175°C. After about 15–20 minutes, cover the cake with foil or baking paper to prevent the top from burning.
- After baking, let the cake cool completely before cutting it.
Good tips:
Let the psyllium swell really well. It will form a gel that helps the gluten-free dough hold its structure and gives the treat its softness.
If the top starts to brown too quickly, covering it with foil or baking paper will help keep it from burning.
