Gluten-free relays
If you have enough leftover egg whites, bake these mini rolls, which are also very tasty.
Ingredients
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Dough
- 320 g of egg whites
- 210 g granulated sugar
- 90 g ground walnuts
- 80 g Cake mix Liana
Cream
- 400 ml of milk
- 1 pc Golden cream Liana
- 1 teaspoon ground coffee
- 150 g powdered sugar
- 250 g of butter
- 1 spoon of rum
Frosting
- 100 g Chocolate Liana 70%
- 30 g vegetable fat for toppings
Appendices
- plate 40x42 cm
DOUBLE:
1. Beat the egg whites and gradually add granulated sugar. Lightly mix the nuts and cake mix .
2. Spread the dough on a baking sheet lined with baking paper and bake at 200°C for 12 minutes.
3. Divide the chilled dough lengthwise with a rolling pin into 3 sheets. Coat each one with cream, roll it up like a roll (preferably with cling film) and let it harden.
4. Unwrap the hardened relays from the foil and cut them into approx. 5 cm pieces.
5. Dip the ends in chocolate.
CREAM:
1. Cook pudding from milk, golden cream , sugar and coffee.
2. Gradually add the cooled pudding to the whipped butter. Finally, stir in a spoonful of rum with a whisk.
Icing:
Melt the chocolate and fat over steam.
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Ingredients
Add to cart
Print recipe
Share on Facebook
Dough
- 320 g of egg whites
- 210 g granulated sugar
- 90 g ground walnuts
- 80 g Cake mix Liana
Cream
- 400 ml of milk
- 1 pc Golden cream Liana
- 1 teaspoon ground coffee
- 150 g powdered sugar
- 250 g of butter
- 1 spoon of rum
Frosting
- 100 g Chocolate Liana 70%
- 30 g vegetable fat for toppings
Appendices
- plate 40x42 cm
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