Gluten-free moss slices with yogurt filling
Ingredients
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Dough
- 250 g of fresh spinach
- 3 eggs
- 200 g granulated sugar
- 1 KL Citric acid Liana
- 150 ml of oil
- 250 g Cake Mix Liana
Filling
- 250 ml of whipping cream
- 500 g yogurt
- 4 - 6 tablespoons of powdered sugar
- 100 ml water + 20 g Gelatin Liana
- 1 PL Liana lemon glaze
Next we need
- fruit in jelly/jam
- plate: 34x24 cm
- Wash the spinach and let it drain. Blend to a smooth paste.
- Beat eggs with sugar until foamy. Add oil, citric acid, blended spinach and Cake mix.
- Bake for 20 minutes at 170°C.
- Cut the body into two parts. Crush the upper part of the body.
- Prepare the filling: Let the gelatin swell in water for about 10 minutes. Whip the cream, add the white yogurt. Gradually add powdered sugar, dissolved gelatin, lemon glaze.
- Spread the fruit in jelly/jam on the body. Pour the yogurt filling on top. Layer the crumbled top of the carcass evenly on top of the filling. Let it harden overnight in the refrigerator.
- Decorate the cuts with edible flowers or fruit.
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Ingredients
Print recipe
Share on Facebook
Dough
- 250 g of fresh spinach
- 3 eggs
- 200 g granulated sugar
- 1 KL Citric acid Liana
- 150 ml of oil
- 250 g Cake Mix Liana
Filling
- 250 ml of whipping cream
- 500 g yogurt
- 4 - 6 tablespoons of powdered sugar
- 100 ml water + 20 g Gelatin Liana
- 1 PL Liana lemon glaze
Next we need
- fruit in jelly/jam
- plate: 34x24 cm
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