Gluten-free interlaced gingerbread
We can make gingerbread in any shape and this shape of gingerbread is fantastic!
Ingredients
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Dough
- 1 cup Fine mix Liana
- 3/4 cup Universal mix Liana
- 0.5 cups powdered sugar
- 200 g of honey
- 125 g of butter
- 3 eggs
- 3 tbsp sour cream
Frosting
- 120 g Chocolate Liana 70%
- 100 ml cream 30%
Next we need
- form 32 cm long
- plum jam
- Liana rice flour for filling the mold
- a glass with a volume of 250 ml, which will serve as a measuring cup
- Beat butter and sugar until fluffy. Gradually add egg yolks, honey and beat with a mixer. Lightly mix the Fine and Universal mix, sour cream and whipped egg whites with a wooden spoon.
- Pour the dough into a greased and slightly rice floured mold. Bake at 165°C for 50-60 minutes.
- Cut the cooled gingerbread into 3 parts and fill with plum jam. Press down and cover the top with chocolate glaze. Finally, we can decorate according to our own imagination.
A good tip:
All ingredients should be at room temperature.
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Ingredients
Add to cart
Print recipe
Share on Facebook
Dough
- 1 cup Fine mix Liana
- 3/4 cup Universal mix Liana
- 0.5 cups powdered sugar
- 200 g of honey
- 125 g of butter
- 3 eggs
- 3 tbsp sour cream
Frosting
- 120 g Chocolate Liana 70%
- 100 ml cream 30%
Next we need
- form 32 cm long
- plum jam
- Liana rice flour for filling the mold
- a glass with a volume of 250 ml, which will serve as a measuring cup
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