Gluten-free bishop's bread
A traditional recipe that is baked in many households for the biggest and most beautiful holidays of the year. The bread is full of chocolate, dried cranberries, almonds and candied fruit.
Ingredients
Add to cart
Print recipe
Share on Facebook
- 75 g Universal mix Liana
- 75 g Cake mix Liana
- 125 g of butter
- 4 eggs
- 75 g powdered sugar
- 75 g granulated sugar
- 50 g of chocolate
- 75 g of candied fruit
- 25 g of dried Liana cranberries
- 50 g of almonds
- 1 teaspoon Liana baking powder
Appendices
- butter for greasing the mold and Liana coconut for pouring
1. Beat stiff snow from egg whites and beat granulated sugar into it.
2. Beat softened butter, egg yolks and powdered sugar until foamy.
3. Gradually add stiff snow, Universal mix mixed with baking powder, Cake mix, candied fruit, almonds and chocolate to the yolk mixture. Mix lightly with a wooden spoon.
4. Grease the mold for the bishop's sandwich with butter and sprinkle with coconut. Pour the prepared dough into the mold and bake in a preheated oven at 180°C for about 35 minutes.
5. Turn it out of the mold and, after it has cooled, sugar or cover it with chocolate.
Add a review
Ingredients
Add to cart
Print recipe
Share on Facebook
- 75 g Universal mix Liana
- 75 g Cake mix Liana
- 125 g of butter
- 4 eggs
- 75 g powdered sugar
- 75 g granulated sugar
- 50 g of chocolate
- 75 g of candied fruit
- 25 g of dried Liana cranberries
- 50 g of almonds
- 1 teaspoon Liana baking powder
Appendices
- butter for greasing the mold and Liana coconut for pouring
Products to recipe
