Gluten-free drunk Izidor
Dough
- 150 g of butter
- 150 g powdered sugar
- 4 eggs
- 1 spoon of Liana dark cocoa
- 120 g of ground walnuts
- 70 g Cake mix Liana
- 1 teaspoon Liana baking powder
Nut filling
- 200 g ground walnuts
- 100 g powdered sugar
- 1 pc Vanillin sugar Liana
- 200 ml of rum
Cocoa cream
- 6 yolks
- 3 spoons of Liana dark cocoa
- 100 g powdered sugar
- 250 g of butter
Frosting
- 100 g Chocolate Liana 70%
- 50 g vegetable fat for toppings
- 10 g of butter
Appendices
- plate 25x35 cm
- a glass of currant jam
1. In one bowl, beat stiff peaks from egg whites, and in another bowl, mix egg yolks, sugar and softened butter into foam. Add cake mix, baking powder, nuts, cocoa and mix by hand. Finally, lightly mix stiff snow from egg whites.
2. Spread the dough on a baking sheet lined with baking paper and bake at 180 degrees for about 35 minutes.
3. Spread the baked and cooled dough with currant jam, layer the nut filling, cocoa cream and let it harden.
4. Cover the top of the cake with chocolate glaze.
Walnut filling procedure:
Mix nuts, rum, powdered and vanillin sugar.
Cocoa cream procedure:
1. Beat the egg yolks, cocoa and powdered sugar over steam for 10 minutes so that the mass is well heated.
2. Beat the butter into the cooled mixture until you get a soft cocoa cream.
Frosting procedure:
Dissolve the ingredients over steam.
Dough
- 150 g of butter
- 150 g powdered sugar
- 4 eggs
- 1 spoon of Liana dark cocoa
- 120 g of ground walnuts
- 70 g Cake mix Liana
- 1 teaspoon Liana baking powder
Nut filling
- 200 g ground walnuts
- 100 g powdered sugar
- 1 pc Vanillin sugar Liana
- 200 ml of rum
Cocoa cream
- 6 yolks
- 3 spoons of Liana dark cocoa
- 100 g powdered sugar
- 250 g of butter
Frosting
- 100 g Chocolate Liana 70%
- 50 g vegetable fat for toppings
- 10 g of butter
Appendices
- plate 25x35 cm
- a glass of currant jam
Products to recipe
