Gluten-free snow Indians
Ingredients
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Sponge cake
- 100-110 g Universal mix Liana
- 1 pc Golden cream Liana
- 3 eggs
- 100 g powdered sugar
- 20 g Liana vanillin sugar
Protein filling
- 330 g powdered sugar
- 3 egg whites
- 80 ml water
- 1/4 KL Citric acid Liana
- 2 tablespoons of fruit jam
Frosting
- 1 pc Liana punch frosting
- 200 g powdered sugar
- 5 PL water
- 1 tbsp oil
- Beat the egg whites until stiff.
- Beat the egg yolks with powdered and vanillin sugar until foamy.
- Mix Universal mix and Golden cream into the beaten egg yolks. Finally, lightly add stiff egg whites.
- Put the dough in a pastry bag and pour it onto the baking sheet.
- Bake for 10-12 minutes at 180°C. Leave the baked sponge cakes to cool.
- Prepare the filling: boil 2/3 of the sugar to 116°C.
- Meanwhile, beat the egg whites with the remaining sugar, jam and citric acid. When the snow is stiff, slowly pour in the hot sugar mixture. Allow to cool slightly while whisking constantly.
- Pour the egg white filling into the shape of a point on the baked and cooled sponge cakes. Let it harden in the refrigerator.
- Prepare the punch icing according to the instructions on the package. Gradually dip the hardened tips into the prepared glaze. Let it harden in the cold.
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Ingredients
Print recipe
Share on Facebook
Sponge cake
- 100-110 g Universal mix Liana
- 1 pc Golden cream Liana
- 3 eggs
- 100 g powdered sugar
- 20 g Liana vanillin sugar
Protein filling
- 330 g powdered sugar
- 3 egg whites
- 80 ml water
- 1/4 KL Citric acid Liana
- 2 tablespoons of fruit jam
Frosting
- 1 pc Liana punch frosting
- 200 g powdered sugar
- 5 PL water
- 1 tbsp oil
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