Gluten-free Moravian cakes
Traditional Moravian cakes filled with cheese filling and sprinkled with unmistakable crumble, which gives the cookies the right taste and flair.
Ingredients
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Dough
- 300 g Bakery mix Liana
- 50 g granulated sugar
- 1 egg
- 280 - 300 ml milk
- 15 g of fresh yeast
- 50 g of melted lard or oil
Cheese filling
- 125 g cottage cheese
- 1 egg white
- 3 tablespoons of sugar
- ½ bag Vanillin sugar Liana
Crumb
- 40 g Bakery mix Liana
- 25-30 ml of oil
- 35 g granulated sugar
Appendices
- egg yolk for brushing
- 20 KL plum jam
1. Prepare a leaven from 100 ml of milk, yeast and sugar. Let it rise for 10 minutes.
2. Pour Bakery mix Liana , egg, prepared yeast and remaining milk into a bowl. Mix with a mixer with kneading beaters and finally add lard or oil. Let the dough rise, covered, for 30 minutes.
3. Roll out the dough on a floured silicone mat. Divide into squares and fill with cheese filling. Wrap it in a bun and place it on an oiled baking sheet. Let it rise for 10-20 minutes.
4. Prepare the crumble by mixing Liana's Bakery mix, sugar and oil.
5. Make a hole in the leavened Moravian cookies with your finger and fill with plum jam. Brush the edges with egg yolk and sprinkle with breadcrumbs. Bake at 190°C for about 12 minutes.
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Ingredients
Add to cart
Print recipe
Share on Facebook
Dough
- 300 g Bakery mix Liana
- 50 g granulated sugar
- 1 egg
- 280 - 300 ml milk
- 15 g of fresh yeast
- 50 g of melted lard or oil
Cheese filling
- 125 g cottage cheese
- 1 egg white
- 3 tablespoons of sugar
- ½ bag Vanillin sugar Liana
Crumb
- 40 g Bakery mix Liana
- 25-30 ml of oil
- 35 g granulated sugar
Appendices
- egg yolk for brushing
- 20 KL plum jam
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