Gluten-free velvet roll
Cream
- 500 ml of milk
- 4 tablespoons granulated sugar
- 3 PL Universal mix Liana
- 1 bag Golden cream Liana
- 200 g softened butter
- 20 g Liana vanillin sugar
- 1-2 PL Liana dark cocoa
Sponge cake
- 6 eggs
- 5 tablespoons granulated sugar
- 1 PL Cake mix Liana
- 3 PL Liana dark cocoa
- ½ KL Baking soda Liana
- Boil 400 ml of milk, mix sugar, universal mix and golden cream in the remaining milk. Add to hot milk and cook until thickened, stirring constantly.
- Pour the cooked pudding into a bowl, cover with cling film and leave to cool.
- Whip the egg whites for the sponge until stiff. Gradually add sugar and egg yolks while mixing. Mix the sifted cake mix with cocoa and baking soda by hand.
- Spread on a baking sheet lined with baking paper. Bake at 180°C for 8 minutes.
- We roll while still hot.
- Prepare the cream by whipping softened butter with whipped cooled pudding. Divide in half, season one with vanilla sugar, the other with cocoa.
- Unroll the sponge and spread a layer of vanilla and a layer of cocoa cream. We do not apply the cream to the edge.
- Twist and leave to harden in the refrigerator.
A good tip:
We will replace the baking paper with Teflon foil for baking, as the sponge cake for the velvet roll is extremely delicate.
Cream
- 500 ml of milk
- 4 tablespoons granulated sugar
- 3 PL Universal mix Liana
- 1 bag Golden cream Liana
- 200 g softened butter
- 20 g Liana vanillin sugar
- 1-2 PL Liana dark cocoa
Sponge cake
- 6 eggs
- 5 tablespoons granulated sugar
- 1 PL Cake mix Liana
- 3 PL Liana dark cocoa
- ½ KL Baking soda Liana
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