Gluten-free perfect Kraków sernik
Dough
- 200 g butter at room temperature
- 150 g Cake mix Liana
- 150 g Universal mix Liana
- 100 g powdered sugar
- 2 egg yolks
- 1 tbsp sour cream or yogurt
- pinch of salt
Curd mass
- 1 kg of cottage cheese
- 200 g powdered sugar
- 100g of butter
- 4 eggs
- ½ cup cream 30%
- 2 bags Liana vanillin sugar
- 1 bag Golden cream Liana
- 2 KL Liana lemon glaze
- 50 g of raisins soaked in water or rum
- a little grated lemon peel
Next we need
- glass with a volume of 250 ml
- Mix the ingredients in a bowl and make a dough. Let it rest for about 30 minutes and then divide the dough into a larger and a smaller part. Roll out, place the larger part on a greased baking sheet, prick with a fork and pre-bake in the oven at 200°C for 10 minutes.
- Prepare the filling by beating egg yolks, powdered and vanillin sugar and butter. Using a wooden spoon, mix the cream, Golden cream, cottage cheese, lemon glaze and zest, raisins soaked in water or rum and stiff snow. Spread on the pre-baked dough. Roll out a smaller part of the dough and cut it into 1 cm strips, from which we will make a grid on the cake. Bake at 180°C for 20-25 minutes until golden.
- Sprinkle the baked cake with sugar and let it cool.
A good tip:
For the classic version of the recipe with wheat flour, we replace Cake mix Liana and Universal mix Liana with 300 g of plain flour.
Dough
- 200 g butter at room temperature
- 150 g Cake mix Liana
- 150 g Universal mix Liana
- 100 g powdered sugar
- 2 egg yolks
- 1 tbsp sour cream or yogurt
- pinch of salt
Curd mass
- 1 kg of cottage cheese
- 200 g powdered sugar
- 100g of butter
- 4 eggs
- ½ cup cream 30%
- 2 bags Liana vanillin sugar
- 1 bag Golden cream Liana
- 2 KL Liana lemon glaze
- 50 g of raisins soaked in water or rum
- a little grated lemon peel
Next we need
- glass with a volume of 250 ml
Products to recipe