Gluten-free Liptov paste
The chocolate dough is less sweet because we used high-quality 70% chocolate, so when combined with the white dough, it creates a tasty balanced combination.
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- 150 g Cake mix Liana
- 150 g powdered sugar
- 150 g Chocolate 70% Liana
- 150 g of almonds
- 150 g of butter
- 5 eggs
- 1 KL Liana lemon glaze
Next we need
- butter for greasing the baking sheet
- coconut for pouring out the tray
- Beat the egg yolks with sugar and butter until foamy. Add the cake mix mixed with the lemon glaze and lightly mix in stiff egg whites. Divide into 2 parts and mix grated 70% chocolate into one.
- Put light dough in one pastry bag and fill the other pastry bag with dark dough. Grease the baking sheet and sprinkle with coconut. Layer white and dark dough alternately in slanted strips. Sprinkle with chopped almonds and bake in a heated oven at 180°C for 20-25 minutes. Sprinkle with powdered sugar before serving.
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Ingredients
Add to cart
Print recipe
Share on Facebook
- 150 g Cake mix Liana
- 150 g powdered sugar
- 150 g Chocolate 70% Liana
- 150 g of almonds
- 150 g of butter
- 5 eggs
- 1 KL Liana lemon glaze
Next we need
- butter for greasing the baking sheet
- coconut for pouring out the tray
Products to recipe
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