Gluten-free mocca ovals
For coffee enthusiasts, this is the perfect recipe! The coffee is in the dough, filling and topping.
Ingredients
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Dough
- 210 g Cake mix Liana
- 140 g of butter
- 70 g powdered sugar
- 50 g of ground walnuts
- 15 g of finely ground coffee
- an egg
Filling
- 100 g of butter
- 90 g powdered sugar
- 3 spoons of brewed, cooled strong coffee
- 2 spoons of sifted hazelnuts
- yolk
Frosting
- 130 g powdered sugar
- 2 spoons of brewed, cooled strong coffee
Next we need
- candies for decoration
- Liana cake mix or Liana rice flour for sprinkling
- Mix the ingredients for the dough in a food processor into a firm dough. Leave in the refrigerator for at least 2 hours.
- Divide the dough into 2 parts on a floured work surface. Roll out thick sheets (approx. 3 mm) and cut out ovals. Place on a tray lined with baking paper and bake at 180°C for 10 minutes. Let it cool down.
- Sieve powdered sugar in a bowl, add 2 spoons of brewed, cooled coffee and mix until smooth. Coat half of the ovals with the prepared glaze and sprinkle with decorations. Let it dry for 1-2 hours.
- Mix butter with powdered sugar, add yolk, sifted nuts and coffee. Beat to a smooth cream. Spread the uncoated half of the ovals (30 pieces) with a layer of filling and cover with the other part of the oval with the frosting.
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Ingredients
Add to cart
Print recipe
Share on Facebook
Dough
- 210 g Cake mix Liana
- 140 g of butter
- 70 g powdered sugar
- 50 g of ground walnuts
- 15 g of finely ground coffee
- an egg
Filling
- 100 g of butter
- 90 g powdered sugar
- 3 spoons of brewed, cooled strong coffee
- 2 spoons of sifted hazelnuts
- yolk
Frosting
- 130 g powdered sugar
- 2 spoons of brewed, cooled strong coffee
Next we need
- candies for decoration
- Liana cake mix or Liana rice flour for sprinkling
Products to recipe
