Gluten-free punch cake
Gluten-free raspberry punch from Pali, winner of the All Slovakia Baking Competition, is juicy, full of fruity flavor and prepared from proven LIANA products. A great dessert for any occasion
Ingredients
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Dough:
- 6 eggs
- 150 g + 30 g caster sugar
- 50 ml vegetable oil
- zest of 1 lemon
- 150 g Liana Cake Mix
- 50 g almond flour
Punch hole:
- 100 ml dark rum
- 200 g raspberry puree
- 100 ml of water
- juice of 1 orange
- 120 g caster sugar
- 200 g raspberry jam
- 125 g fresh raspberries
Frosting:
- 1 package (25 g) Liana Punch Frosting
- 200 g powdered sugar
- 5 tbsp cold water
- 1 tbsp vegetable oil
- Separate the egg whites from the yolks, beat the yolks with 30g of sugar until foamy, add the lemon zest and then beat in the oil.
- Beat the egg whites with 150g of sugar until stiff, gently combine both mixtures by hand with a spatula and then fold into the dry mixture twice.
- Bake in a rim or mold at 160°C for approx. 40 minutes. Check for doneness with a skewer. After cooling, cut the crust into 3 slices.
- For the filling, boil water with sugar, add orange juice, raspberry puree and rum. Spread the jam on the bottom sheet, moisten the middle sheet, then turn it over and pour the jam on the other side, place it on the first sheet and also spread the jam on the top. Add the last 3 sheets of dough. Put a weight on it, or pull it into a rim and let it cool overnight.
- Prepare the frosting very simply according to the instructions on the package and spread it on the cooled cake, according to your own imagination.
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Ingredients
Print recipe
Share on Facebook
Dough:
- 6 eggs
- 150 g + 30 g caster sugar
- 50 ml vegetable oil
- zest of 1 lemon
- 150 g Liana Cake Mix
- 50 g almond flour
Punch hole:
- 100 ml dark rum
- 200 g raspberry puree
- 100 ml of water
- juice of 1 orange
- 120 g caster sugar
- 200 g raspberry jam
- 125 g fresh raspberries
Frosting:
- 1 package (25 g) Liana Punch Frosting
- 200 g powdered sugar
- 5 tbsp cold water
- 1 tbsp vegetable oil
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