Gluten-free two-color bubble wrap with strawberries
Bublanina is a great and quick idea to use up fruit that you have a lot of in the garden or in the freezer. How about trying strawberries?
Ingredients
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Dough
- 3 eggs
- pinch of salt
- 160 g granulated sugar
- 20 g Liana vanillin sugar
- 120 ml of oil
- 200 ml warm milk
- 300 g Cake mix Liana
- 1/2 KL Baking soda Liana
- 1 KL Liana dark cocoa
- some water
Next we need
- strawberries
- sheet: 25 cm x 25 cm
- Beat the egg whites with a pinch of salt until stiff.
- Beat the egg yolks with crystal and vanillin sugar until foamy, gradually pour in the oil and milk.
- Mix the baking soda into the cake mix, which is then mixed into the yolk mixture. Lightly mix in the egg whites.
- Pour two thirds of the batter onto a tray lined with baking paper. Add cocoa mixed in a little water to one third of the dough. Pour the cocoa batter on top.
- Arrange the strawberries and bake for 30-35 minutes at 170°C.
Good tip 1:
You can replace the strawberries with any fruit you have on hand (cherries, plums, berries).
You can replace the strawberries with any fruit you have on hand (cherries, plums, berries).
Good tip 2:
We adapt the baking time to the size of the baking sheet and the thickness of the dough.
We adapt the baking time to the size of the baking sheet and the thickness of the dough.
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Ingredients
Print recipe
Share on Facebook
Dough
- 3 eggs
- pinch of salt
- 160 g granulated sugar
- 20 g Liana vanillin sugar
- 120 ml of oil
- 200 ml warm milk
- 300 g Cake mix Liana
- 1/2 KL Baking soda Liana
- 1 KL Liana dark cocoa
- some water
Next we need
- strawberries
- sheet: 25 cm x 25 cm
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