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Healthy eating = Healthy living

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.

Fruit cake with jelly on a gluten-free spongeFruit cake with jelly on a gluten-free sponge