Gluten-free two-color cubes
Ingredients
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Dough
- 2 eggs
- 100 g powdered sugar
- 50 ml of oil
- 50 ml of water
- 100 g Cake mix Liana
- 1 PL Liana dark cocoa
Nut filling
- 130 g of ground walnuts
- 1-2 KL rum aroma
- 50 ml of hot milk
- 2 tablespoons powdered sugar
- fruit jam to taste
White cover
- 200 g solidified fat
- 200 g powdered sugar
- 150 g of powdered milk
Chocolate frosting
- 150 g Chocolate Liana 70%
- 50 g vegetable fat for toppings
- 1 tbsp oil
Appendices
- plate 28x38 cm
- Separate the yolks from the whites. Beat the egg whites until stiff and mix the yolks with sugar until foamy. Gradually add oil and water. Mix the cake mix with cocoa by hand and finally add the whipped stiff snow to the dough.
- Line a baking sheet with baking paper and pour the dough onto it. Bake for 15 minutes at 175°C.
- Clean the cooled carcass and spread it with jam.
- Prepare the nut filling: Mix ground nuts and powdered sugar. Gradually add milk and rum aroma.
- Place the filling on top of the jam layer.
- Prepare the white coating: Mix powdered sugar, solidified fat and powdered milk. We roll out a sheet, which we sprinkle with powdered sugar as needed. Transfer the white coating to the walnut filling. Let it harden in the cold.
- Let's prepare the chocolate coating: Melt the chocolate, vegetable fat for coating and oil.
- Cut the cooled cake into cubes. Dip half of each cube in the chocolate coating.
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Ingredients
Add to cart
Print recipe
Share on Facebook
Dough
- 2 eggs
- 100 g powdered sugar
- 50 ml of oil
- 50 ml of water
- 100 g Cake mix Liana
- 1 PL Liana dark cocoa
Nut filling
- 130 g of ground walnuts
- 1-2 KL rum aroma
- 50 ml of hot milk
- 2 tablespoons powdered sugar
- fruit jam to taste
White cover
- 200 g solidified fat
- 200 g powdered sugar
- 150 g of powdered milk
Chocolate frosting
- 150 g Chocolate Liana 70%
- 50 g vegetable fat for toppings
- 1 tbsp oil
Appendices
- plate 28x38 cm
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