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Fruit cake with jelly on a gluten-free sponge
Number of servings: 12
Ingredients
- Sponge cake
- Rice flour - 100 g
- Xylitol - 3 spoons
- Cocoa - 1 spoons
- Eggs - 4 pieces
- Extras
- Raspberry jelly - 1 packages
- Raspberries - 2 handful
- Lingonberry - 1 - 1 1/2 glasses
Cooking instructions
- Beat the whites, mix the remaining ingredients, add the stiffly beaten egg whites, put into a mold and bake for half an hour at 160 degrees.
- Prepare the jelly.
- Put fruits on room-temperature sponge (I have use raspberry and lingonberry).
- On the top pour slightly defined settable jelly, and leave in the fridge until the jelly solidifies.
- Magda -
