Gluten-free strawberry roll with hearts
A roulade with which you will please everyone you carry in your heart.
Ingredients
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Dough
- 5 eggs
- 5 tablespoons powdered sugar
- 2 PL rum
- 60 g Cake mix Liana
- Red dye in powder
- pinch of salt
Filling
- 200 ml of milk
- 1 and ½ bag (45g) Whipped cream delight Liana/powdered whipped cream
- 2 tablespoons powdered sugar
- 50 g Liana Strawberry hardener
- 40 ml lukewarm water
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- Beat the egg whites with a pinch of salt until stiff. Beat the egg yolks with sugar and rum until foamy, add the Liana cake mix and stir in stiff snow by hand. Take about 3 tablespoons of the dough and mix it with red dye.
- Draw hearts on the baking paper, turn the paper so that it is clean side up. Using a pastry bag, apply the pink dough to the baking paper according to the pre-drawn template in the shape of a heart. Place in the oven at 170°C for about 3 minutes.
- After 3 minutes, take the hearts out of the oven, spread the remaining uncolored dough and bake for 10-12 minutes. Wrap the hot roll in a damp towel and baking paper and let it cool.
- Whip the Whipped Delight with sugar in milk and add the Liana Jahoda Thickener mixed in water. Beat until stiff. Unroll the cooled roll, spread it with strawberry jam, apply the filling and roll it up. Let it harden for 2-3 hours.
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Ingredients
Add to cart
Print recipe
Share on Facebook
Dough
- 5 eggs
- 5 tablespoons powdered sugar
- 2 PL rum
- 60 g Cake mix Liana
- Red dye in powder
- pinch of salt
Filling
- 200 ml of milk
- 1 and ½ bag (45g) Whipped cream delight Liana/powdered whipped cream
- 2 tablespoons powdered sugar
- 50 g Liana Strawberry hardener
- 40 ml lukewarm water
Next we need
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