Gluten-free velvet cake
Velvet cake as the materialization of perfect softness and perfect taste.
Ingredients
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Dough
- 2.5 PL Liana dark cocoa
- 1 PL Cake mix Liana
- 6 eggs
- 5 tablespoons granulated sugar
- ¼ KL Liana baking powder
Filling
- 200 ml of milk
- 3 PL Universal mix Liana
- 1 pc yolks
- 250 g of butter
- 4 tablespoons powdered sugar
- 1 PL Liana dark cocoa
- 2 bags Liana vanillin sugar
- Beat the egg whites until stiff, gradually add granulated sugar and beat until stiff. Beat in the egg yolks gradually. Finally, mix in the cake mix Liana, dark cocoa and baking powder by hand. Pour the batter into a cake tin lined with baking paper and bake at 180°C for 35 minutes. Use a skewer to check whether the body is cooked.
- Cook a thick porridge from milk, flour and yolk. Let cool, stirring occasionally. Beat the softened butter and gradually beat in the cooled porridge. Divide the filling into two parts. Mix dark cocoa and powdered sugar into one, and vanilla sugar into the other.
- Cut about 1 cm from the cooled carcass, which we set aside. Spread the white filling on the remaining corpus, cocoa on top of it and crumble the rest of the corpus that we set aside on top. Let it harden.
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Ingredients
Add to cart
Print recipe
Share on Facebook
Dough
- 2.5 PL Liana dark cocoa
- 1 PL Cake mix Liana
- 6 eggs
- 5 tablespoons granulated sugar
- ¼ KL Liana baking powder
Filling
- 200 ml of milk
- 3 PL Universal mix Liana
- 1 pc yolks
- 250 g of butter
- 4 tablespoons powdered sugar
- 1 PL Liana dark cocoa
- 2 bags Liana vanillin sugar
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