Gluten-free mole cake
Dough
- 320 g Cake mix Liana
- 180 g granulated sugar
- 3 eggs
- 2 PL Liana dark cocoa
- 200 ml of oil
- 200 ml of milk
Filling
- 250 ml of milk
- 3 tablespoons granulated sugar
- 1 pc Golden cream Liana
- 250 g soft cottage cheese
- 50 g Liana vanillin sugar
- 150 ml whipping cream 40%
- 80 - 100 g Chocolate Liana 70%
- 3 pieces of banana
- 1 - 2 tablespoons powdered sugar
- jam to taste
1. Make a pudding from milk, granulated sugar and golden cream. Let it cool down.
2. Prepare the dough: Beat eggs, sugar, milk and oil. Mix cake mix and cocoa together and work into the mixture.
3. Pour the dough into a round mold (diameter 24 cm) and bake for 25 minutes at 170°C.
4. After baking, cut a pit about 2 cm from the edge of the body and put the selected dough aside.
5. Coat the body with jam and arrange halved bananas.
6. Prepare the filling: Whip the whipping cream, vanilla sugar and soft cottage cheese.
7. Beat the previously prepared pudding and gradually mix it into the filling. Add powdered sugar to taste. Add grated chocolate.
8. Spread the filling on the cake. Crumble the hollowed-out dough over the filling and let it harden in the cold.
Dough
- 320 g Cake mix Liana
- 180 g granulated sugar
- 3 eggs
- 2 PL Liana dark cocoa
- 200 ml of oil
- 200 ml of milk
Filling
- 250 ml of milk
- 3 tablespoons granulated sugar
- 1 pc Golden cream Liana
- 250 g soft cottage cheese
- 50 g Liana vanillin sugar
- 150 ml whipping cream 40%
- 80 - 100 g Chocolate Liana 70%
- 3 pieces of banana
- 1 - 2 tablespoons powdered sugar
- jam to taste
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