Gluten-free strawberry mascarpone slices
Recipe from a customer. Instagram: Scarlett's gluten-free snack
Ingredients
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Sponge cake
- a little vinegar
- 10 eggs
- 10 PL Cake mix Liana
- 10 tablespoons granulated sugar
- 1/2 dcl oil
Strawberry jam
- 200 g of frozen strawberries
- 2 dcl water
- 4 tablespoons granulated sugar
- pinch Liana citric acid
- 2 tbsp strawberry pudding powder
Cream
- 500 g of mascarpone
- 500 ml animal whipped cream
- 2 tablespoons powdered sugar
Separate the yolks from the whites. Wipe the bowl where we will beat the egg whites with vinegar. As soon as the egg whites begin to foam, add sugar. Gradually beat the egg yolks and oil into a thick foam. Sift the cake mix into the finished mixture and mix lightly. Bake on a tray lined with baking paper at 170°C for about 15-20 minutes. We test whether the sponge cake is ready with a toothpick.- We will prepare the strawberry soup: Boil the strawberries with sugar and citric acid until the strawberries are soft. Then mix the strawberries and return to the stove. Mix the pudding powder in water and add to the strawberries. If the mixture seems thin, we can add pudding. At this stage, you can still taste the broth if it seems a little sweet.
Prepare the cream: Beat the mascarpone, whipped cream and sugar to a thick cream.Put the cooled mixture on the cooled sponge cake and then the cream. Decorate with dried and fresh strawberries.
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Ingredients
Print recipe
Share on Facebook
Sponge cake
- a little vinegar
- 10 eggs
- 10 PL Cake mix Liana
- 10 tablespoons granulated sugar
- 1/2 dcl oil
Strawberry jam
- 200 g of frozen strawberries
- 2 dcl water
- 4 tablespoons granulated sugar
- pinch Liana citric acid
- 2 tbsp strawberry pudding powder
Cream
- 500 g of mascarpone
- 500 ml animal whipped cream
- 2 tablespoons powdered sugar
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