Gluten free Classic Polish "tort"

Gluten free Classic Polish "tort"

4.9 19 évaluations

Prép. 30min

Total 2h 25min

20 portions

Ingrédients

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

Niveau

moyen

Infos nut. par 1 portion

Sodium 149.6 mg

Protides 5.7 g

Calories 1529.6 kJ / 365.6 kcal

Lipides 23.4 g

Fibre 1.4 g

Graisses saturées 12.5 g

Glucides 34.7 g

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Également présenté dans

Thermomix® Everyday 68 Recettes
Australie et Nouvelle-Zélande

Thermomix® Sensor (Getting started) 12 Recettes
Australie et Nouvelle-Zélande

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