Gluten-free gingerbread dessert
Popular gingerbread in an improved version.
Ingredients
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- 5 eggs
- 6 PL Fine mix Liana
- 5 tablespoons powdered sugar
- 2 tbsp oil
- 2 PL lukewarm water
- 250 g chestnut puree
- 300 ml vegetable whipped cream
- 2-3 tablespoons powdered sugar
- 380 g of strawberries in jelly
- Next we need
- Grated Chocolate Liana 70%
- Beat the eggs with the sugar until stiff. Gradually add water, oil and mix in the flour with a spatula. Pour onto a tray lined with baking paper and bake at 180°C for approximately 15-20 minutes. Let it cool down.
- Grate the frozen chestnut puree on a coarse grater, add vegetable whipped cream and beat until stiff. If necessary, sweeten with powdered sugar.
- Spread strawberry jelly on the baked body, then the prepared cream and let it harden in the refrigerator for at least two hours. Before serving, grate chocolate on top.
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Ingredients
Add to cart
Print recipe
Share on Facebook
- 5 eggs
- 6 PL Fine mix Liana
- 5 tablespoons powdered sugar
- 2 tbsp oil
- 2 PL lukewarm water
- 250 g chestnut puree
- 300 ml vegetable whipped cream
- 2-3 tablespoons powdered sugar
- 380 g of strawberries in jelly
- Next we need
- Grated Chocolate Liana 70%
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