Are you confused about what to have with your coffee? We will advise! Go for a light crumb cake mixed with naturally gluten-free flour. Whether you have to follow a gluten-free diet or not, you'll love the melt-on-the-tongue crumb cake.
The package contains: 320 g of mixture per body, 90 g of mixture per filling
To this you add: For the dough: 100 g of softened margarine for baking or butter, 2 eggs, 275 ml of milk. For the filling: 3 bananas, 500 ml of chilled whipped cream
Preparation: Beat the mixture for preparing the body, margarine, eggs and milk with an electric mixer for 3 minutes on the highest setting. Spread the dough evenly into a cake mold with a diameter of 24-26 cm greased and dusted with gluten-free flour. Smooth and bake at 170 °C for approx. 30 minutes. After it has cooled, hollow out the body using a spoon to a depth of approx. 1 cm. Roughly crumble the hollowed-out part of the corpus. Cut the peeled bananas lengthwise and place them on the body. Add the filling mixture to the almost whipped cream and beat until stiff. Pile the finished filling on top of the cake in a dome shape and sprinkle the cake with crumbs. Let it harden in the fridge for about 2 hours.
Ingredients: sugar, corn flour, rice flour, modified corn starch, corn starch, chocolate pieces 5% (sugar, cocoa mass, cocoa butter, emulsifier: soy lecithin , vanillin), potato starch, cocoa, raising agents (sodium carbonates, diphosphates) ), emulsifying agent (glucose syrup, fully solidified palm fat, emulsifier: esters of mono- and diglycerides of fatty acids with acetic acid, milk protein ), aroma, table salt, stabilizer: diphosphates, thickener: xanthan
Nutritional values per 100 g: energy 1587 kJ/374 kcal, fat 2.6 g (of which saturated 1.5 g), carbohydrates 84 g (of which sugars 39 g), fiber 1.9 g, protein 2.8 g , salt 1.4 g
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