Raspberry cookie cake

We are all familiar with how expensive gluten free products are. Therefore throwing something that we can’t eat to the trash is out of the question. I love cookies without any filling inside or outside the cookie, and I am giving that kind of cookies to my son too. One day I realized that I have a full bowl of opened cookies that nobody will eat. Every housewife will agree that in a cake or cookies anything will be eaten, so I made a recipe in a moment to get rid of those cookies. You can use any cookie that is similar to Schär Petit. Instead of raspberries, you can put strawberries, blueberries, pineapple, mango .. I chose raspberries because they give a refreshing note to the cake. So let’s get on work.

Raspberry cookie cake
Serves 16
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Prep Time
30 min
Cook Time
30 min
Total Time
2 hr
Prep Time
30 min
Cook Time
30 min
Total Time
2 hr
381 calories
31 g
62 g
27 g
5 g
13 g
142 g
78 g
11 g
0 g
14 g
Nutrition Facts
Serving Size
142g
Servings
16
Amount Per Serving
Calories 381
Calories from Fat 239
% Daily Value *
Total Fat 27g
42%
Saturated Fat 13g
63%
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 8g
Cholesterol 62mg
21%
Sodium 78mg
3%
Total Carbohydrates 31g
10%
Dietary Fiber 3g
13%
Sugars 11g
Protein 5g
Vitamin A
12%
Vitamin C
11%
Calcium
8%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Biscuit
  1. 250g ground gluten-free cookies
  2. 150g ground walnuts
  3. 1 egg
  4. 100g butter
  5. 2tbsp honey
  6. 100g Schar Mix B flour
Vanilla filling
  1. 2 packs of vanilla pudding powder
  2. 400ml milk
  3. 3 tbsp of sugar
  4. 300ml sweet milk cream
Chocolate cream
  1. 100g dark chocolate
  2. 100ml sweet milk cream
Raspberry topping
  1. 400g of raspberries (fresh or frozen)
  2. 1 vanilla pudding powder
  3. 200ml of water
  4. 2tbsp of sugar
Instructions
  1. First make a biscuit. Mix the ground cookies, ground walnuts and flour into a bowl, add one egg, melted butter and honey, and mix it with your hands. Put the mass in a round baking mold and apply it so that it will get the shape of the American pie crust. Bake for about 15 minutes at 220ºC. When the crust gets a golden brown color, remove it from the oven and leave it in a cold place to completely cools down .
  2. In the meantime make the pudding. In boiled milk, pour the pudding and sugar and mix on a high heat until it begins to thicken. When it's over, leave it by the crust to completely cool down.
  3. When it cools, combine it gradually with a sweet milk cream. Mix with electric mixer until all the nubbles are broken. When the filling is done, place it over the crust that has cooled in the meantime.
  4. Put the chocolate and sweet milk cream in the pot and mix continuously on a low heat until the chocolate melts completely and connects with the whipping cream. Pour the resulting chocolate cream over vanilla filling.
  5. In the end instead of whipped cream, raspberry topping!
  6. Put the raspberry, water and sugar in a pot on a high heat. When it starts boiling one vanilla pudding and mix continuously until thickened. Pour it over chocolate and leave for about 1 hour in a cold place to cools down.
beta
calories
381
fat
27g
protein
5g
carbs
31g
more
Gluten Free Tea http://glutenfree-tea.com/
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