Gluten-free blueberry cake baked in the form of a bishop's sandwich
Juicy and fragrant with blueberries - this is the gluten-free blueberry cake baked in the form of a bishop's sandwich.
Ingredients
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- 280 g Cake mix Liana
- 225 g powdered sugar
- 200 g of blueberries
- 150 g of Greek yogurt
- 80 ml of oil
- 60 ml lemon juice
- 4 eggs
- 20 g Liana vanillin sugar
- lemon peel
Next we need
- butter and coconut to wipe and pour out the mold
- Separate the whites and yolks. Add Greek yogurt, 100 g powdered sugar, Liana vanillin sugar, lemon juice and zest to a bowl with egg yolks and beat. We will add oil later. Take 1 tablespoon of Cake mix Liana and mix it with blueberries. Pour Cake mix Liana into the yolk foam.
- First, beat the egg whites separately until foamy, then add 125 g of powdered sugar and beat everything together until stiff. Carefully mix half of the snow into the yolk mixture, then the other half together with the blueberries. Spread the dough into a mold for a bishop's sandwich, which we have smeared with butter and sprinkled with coconut. Bake in a heated oven at 180°C for 50 minutes.
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Ingredients
Add to cart
Print recipe
Share on Facebook
- 280 g Cake mix Liana
- 225 g powdered sugar
- 200 g of blueberries
- 150 g of Greek yogurt
- 80 ml of oil
- 60 ml lemon juice
- 4 eggs
- 20 g Liana vanillin sugar
- lemon peel
Next we need
- butter and coconut to wipe and pour out the mold
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