Gluten-free Išel cakes

Gluten-free Išel cakes

Portions: 40 (pcs)
A great dessert, not just for Christmas time.
Ingredients
Dough
Filling
Next we need
Add to cart Print recipe Share on Facebook
  1. Mix the ingredients for the dough and make a compact dough, which is wrapped in foil and left to rest in the refrigerator for about 2 hours.
  2. On a floured work surface, roll out the dough into a sheet about 3 mm thick. Cut out circles with a mold and place them on a baking sheet lined with baking paper. Bake at 180°C for approximately 10 minutes.
  3. We cook a thick pudding from milk, vanilla sugar and golden cream. Mix 20 g of vegetable fat into the hot pudding. Let it cool down.
  4. Beat the remaining vegetable fat (120g) with powdered sugar until foamy. Gradually beat in the cooled pudding. Whip to a thick cream and add nuts and rum. Using a pastry bag with a decorative tip, apply the cream to the wheel and cover it with the second wheel, which we covered with chocolate and vegetable fat glaze. We can decorate with confectionery sprinkles, lentils, coconut or nuts.
Add a review
* * *
Ingredients
Dough
Filling
Next we need
Add to cart Print recipe Share on Facebook

Products to recipe
Newsletter

Are you interested in being the first to know about our promotions, news and recipes?

This website uses cookies to improve the user experience. By using our website, you consent to the use of all cookies in accordance with our cookie policy. Read more

Cookies are small text files placed on your computer by websites you visit. Websites use cookies to facilitate efficient navigation and the performance of certain functions by users. Cookies that are necessary for the website to function properly can be set without your consent. All other cookies must be approved in the browser before being set. You can change your consent to the use of cookies at any time on this page.


Accept the inevitable