Gluten-free Viennese slices
Dough
- 4 yolks
- 4 egg whites
- 250 g granulated sugar
- 150 ml of oil
- 100 ml hot milk
- 250 g cake mix Liana
Jelly
- 1 liter of water
- 3 bags Golden cream Liana
- 2 bags of LianaVIT orange
Whipped cream
- 500 ml animal whipping cream or 300 ml vegetable whipping cream
Next we need
- 150 ml water
- 2 PL LianaVIT orange
- chocolate frosting
Mold size
- 34x24cm
- Beat the egg whites until stiff.
- Separately, beat the egg yolks with sugar until light foam, gradually add oil and milk. Mix in the Cake mix and the egg whites lightly by hand.
- Pour into a mold lined with baking paper. Bake at 175°C for 20-25 minutes. Let it cool down
- Boil 600 ml of water, mix LianaVITY and Zlaté krémy in the remaining water. Then pour the mixture into boiling water and cook until thickened, stirring constantly.
- Pour hot onto the cooled body and let it harden.
- Whip the whipping cream until stiff and spread it evenly over the cooled and set jelly.
- Soak the gluten-free sponge cakes in a syrup made from water and 2 tablespoons of LianaVITU orange. We put it on whipped cream.
- At the end, we can decorate the sponge cakes with a chocolate coating using a pastry bag.
A good tip:
You can find the recipe for gluten-free sponge cakes here .
Dough
- 4 yolks
- 4 egg whites
- 250 g granulated sugar
- 150 ml of oil
- 100 ml hot milk
- 250 g cake mix Liana
Jelly
- 1 liter of water
- 3 bags Golden cream Liana
- 2 bags of LianaVIT orange
Whipped cream
- 500 ml animal whipping cream or 300 ml vegetable whipping cream
Next we need
- 150 ml water
- 2 PL LianaVIT orange
- chocolate frosting
Mold size
- 34x24cm
Products to recipe