Gluten-free punch roll
Ingredients
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The first sponge cake
- 5 PL Cake mix Liana
- 5 tablespoons powdered sugar
- 5 eggs
The second sponge cake
- 5 PL Cake mix Liana
- 5 tablespoons powdered sugar
- 5 eggs
- 1 PL Liana punch frosting
- 2 tablespoons fresh / frozen / freeze-dried strawberries / raspberries / dragon fruit
Syrup
- 200 - 250 ml boiled cooled water
- 1 pc LianaVit raspberry
- rum / rum aroma
- punch aroma
Frosting
- 250 - 300 g powdered sugar
- 1 and 1/2 pcs Liana punch frosting
- 6-7 PL water
- 1 KL oil
Next we need
- fruit jam
- freeze-dried fruit for decoration
- Beat the egg whites until stiff. Gradually add sugar and egg yolks while mixing. Stir in the sifted Cake mix.
- Spread on a baking sheet lined with baking paper. Bake for 10 minutes at 175°C.
- While it's still hot, roll it up and leave it to cool down.
- Spread your favorite fruit jam on the cooled roll.
- Prepare the second sponge cake: Beat the egg whites until stiff, add sugar, egg yolks, and punch icing. Stir in the sifted Cake mix. Finally, add fresh / frozen / freeze-dried strawberries and mix everything together.
- Spread on a baking sheet lined with baking paper. Bake for 10 minutes at 175°C.
- While it's still hot, roll it up and leave it to cool down.
- Prepare the syrup: Mix LianaVit raspberry into boiled cooled water, add rum / rum aroma, punch aroma.
- Apply fruit jam on the first sponge cake and cover with the second sponge cake. Drizzle syrup over the top and apply a layer of jam. Roll up carefully.
- Prepare the icing: Mix powdered sugar with punch icing, water and oil. Mix with a mixer and apply to the roll. We can decorate with freeze-dried fruit.
Good tip 1:
LianaVit raspberry is dyed with natural dyes and is therefore also suitable for children.
LianaVit raspberry is dyed with natural dyes and is therefore also suitable for children.
Good tip 2:
Care must be taken when removing the baking paper from the roll, as the dough is delicate.
Care must be taken when removing the baking paper from the roll, as the dough is delicate.
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Ingredients
Print recipe
Share on Facebook
The first sponge cake
- 5 PL Cake mix Liana
- 5 tablespoons powdered sugar
- 5 eggs
The second sponge cake
- 5 PL Cake mix Liana
- 5 tablespoons powdered sugar
- 5 eggs
- 1 PL Liana punch frosting
- 2 tablespoons fresh / frozen / freeze-dried strawberries / raspberries / dragon fruit
Syrup
- 200 - 250 ml boiled cooled water
- 1 pc LianaVit raspberry
- rum / rum aroma
- punch aroma
Frosting
- 250 - 300 g powdered sugar
- 1 and 1/2 pcs Liana punch frosting
- 6-7 PL water
- 1 KL oil
Next we need
- fruit jam
- freeze-dried fruit for decoration
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