Gluten free Classic Polish "tort"

Gluten free Classic Polish "tort"

4.9 18 valutazioni

Prep. 30min

Totale 2h 25min

20 portions

Ingredienti

Sponge

butter to grease
gluten free flour to dust
white rice flour (see Tips)
90 g
potato starch
80 g
gluten free baking powder
1 tsp
flaked almonds
60 g
eggs
8
white sugar
200 g
natural vanilla extract
2 tsp

Blueberry jam

fresh blueberries (see Tips)
250 g
jam sugar
100 g
water
50 g
freshly squeezed lemon juice
1 ½ tsp
vegetable oil
1 tsp

Lemon water

water
150 g
freshly squeezed lemon juice
50 g
fresh mixed berries of choice, small berries halved and larger berries sliced
500 g

Cream mixture

mascarpone cheese
500 g
pouring (whipping) cream
600 g
icing sugar
80 g
natural vanilla extract
2 tsp
fresh mixed berries of choice, to decorate
fresh mint leaves only, to decorate

Difficoltà

media

Valori nutritivi per 1 portion

Sodio 149.6 mg

Proteine 5.7 g

Calorie 1529.6 kJ / 365.6 kcal

Grassi 23.4 g

Fibre 1.4 g

Grassi saturi 12.5 g

Carboidrati 34.7 g

Vuoi preparare questa ricetta?

Questa e altre 100 000 ricette ti aspettano!

Registrati per una prova gratuita di 30 giorni e scopri tutto il mondo Cookidoo®.

Registrati gratis Ulteriori informazioni

Presente anche in

Thermomix® Everyday 68 ricette
Australia e Nuova Zelanda

Thermomix® Sensor (Getting started) 12 ricette
Australia e Nuova Zelanda

Ti potrebbe interessare anche...

Artisan potato bread

2 Std. 5 Min

Chocolate mousse tart with pistachio paste

4 Std. 45 Min

Mini Classic Polish "torts"

2 Std. 30 Min

Charlotte Russe

3 Std.

Ciabatta olive sticks

2 Std. 5 Min

Wholemeal Easter bread with eggs and smoked trout fillets

2 Std.

Spiced Polish Christmas cake

99 Std. 30 Min

Stone fruit galettes

50 Min

Goat's cheese feta roulade

2 Std. 45 Min

Floating islands

1 Std.

Sourdough potato bread

5 Std.

Poppy seed strudel

3 Std. 15 Min