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Gluten-free fairy cake
Roll
- 5 eggs
- 5 tablespoons powdered sugar
- 5 PL Cake mix Liana or Universal mix Liana
- jam
Filling
- 500 ml of milk
- 1 bag Gelatin clear Liana
- 1 bag Golden cream Liana
- 120 g powdered sugar
- 1 bag Vanillin sugar Liana
- 2 bags (60g) Whipped cream delight Liana/powdered whipped cream
- 300 ml of milk
Next we need
- fruit
1. Beat the egg yolks with sugar until foamy. Gradually stir in the Cake mix or Universal mix and finally lightly mix in the egg whites. Spread the dough on a baking sheet lined with baking paper and bake at 180 °C for about 10 minutes. While still hot, spread the baked sheet with jam and roll it up.
2. Cook pudding from 400 ml of milk and Golden Cream. Let the gelatin swell in 100 ml of milk, heat it slightly, mix it, and pour it into the cooled pudding while constantly whisking. Add powdered sugar, whipped cream delight in 300 ml of milk and vanilla sugar.
3. Cut the roulade into thin rounds and place them on the bottom and sides of a cake pan or bowl. Fill the inside alternately with layers of filling and any fruit. Place rolls or sponge cakes on top. Let the cake harden overnight in the refrigerator.
A good tip:
The cream cools down faster if we immerse it and the container in cold water with ice and stir occasionally.
Roll
- 5 eggs
- 5 tablespoons powdered sugar
- 5 PL Cake mix Liana or Universal mix Liana
- jam
Filling
- 500 ml of milk
- 1 bag Gelatin clear Liana
- 1 bag Golden cream Liana
- 120 g powdered sugar
- 1 bag Vanillin sugar Liana
- 2 bags (60g) Whipped cream delight Liana/powdered whipped cream
- 300 ml of milk
Next we need
- fruit
Products to recipe