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Fruit cake with jelly on a gluten-free sponge
Number of servings: 12
Ingredients
- Sponge cake
- Rice flour -
- Xylitol -
- Cocoa -
- Eggs -
- Extras
- Raspberry jelly -
- Raspberries -
- Lingonberry -
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 -
