![Gluten-free "yo-yo" fans from Salajka](/thumbs/800x490-dropwatermark-80/2417-4372-img-0759.JPG "Gluten-free "yo-yo" fans from Salajka")
Gluten-free "yo-yo" fans from Salajka
Ingredients
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Dough
- 240 g Cake mix Liana
- 1 egg
- 100 g powdered sugar
- 2-3 tablespoons of warm milk
- 3-4 tablespoons lard
- 1 KL Deer salad salt Liana
- pinch of salt
Cream
- 1 pc Golden cream Liana
- 300 ml of milk
- 70 g powdered sugar
- 70 g softened butter
Next we need
- Liana rice flour for sprinkling
- 50 g Chocolate 70% Liana
- We will prepare part of the dough a day in advance. Mix the salad in warm milk. Add the lard and stir to dissolve the butter.
- Beat the sugar with the egg with a mixer. Add the mixture of Salajka, milk and lard and beat so that all the ingredients are combined. Wrap the dough in food film and leave it in the refrigerator until the next day (approx. 24 hours).
- The next day, mix the cake mix with a pinch of salt and add the mixture prepared the day before. Knead the dough by hand. Roll out on a floured work surface and cut out approx. 3-4 mm thick circles. Bake for 10 minutes at a temperature of 170-180°C.
- Prepare the cream: Add sugar and golden cream mixed in 100 ml of milk to the remaining milk and cook until a thick pudding is formed. Beat the cooled pudding and gradually add the softened butter. Beat again. Baked wheels are joined with cream and can be decorated with melted chocolate.
A good tip:
When the dough falls apart during cutting, add more liquids, for example milk or lard.
When the dough falls apart during cutting, add more liquids, for example milk or lard.
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Ingredients
Print recipe
Share on Facebook
Dough
- 240 g Cake mix Liana
- 1 egg
- 100 g powdered sugar
- 2-3 tablespoons of warm milk
- 3-4 tablespoons lard
- 1 KL Deer salad salt Liana
- pinch of salt
Cream
- 1 pc Golden cream Liana
- 300 ml of milk
- 70 g powdered sugar
- 70 g softened butter
Next we need
- Liana rice flour for sprinkling
- 50 g Chocolate 70% Liana
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