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
2019-03-02 16:01:34
Serves 16
Prep Time
30 min
Cook Time
30 min
Total Time
2 hr
Biscuit
- 250g ground gluten-free cookies
- 150g ground walnuts
- 1 egg
- 100g butter
- 2tbsp honey
- 100g Schar Mix B flour
Vanilla filling
- 2 packs of vanilla pudding powder
- 400ml milk
- 3 tbsp of sugar
- 300ml sweet milk cream
Chocolate cream
- 100g dark chocolate
- 100ml sweet milk cream
Raspberry topping
- 400g of raspberries (fresh or frozen)
- 1 vanilla pudding powder
- 200ml of water
- 2tbsp of sugar
Instructions
- 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 .
- 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.
- 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.
- 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.
- In the end instead of whipped cream, raspberry topping!
- 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.
Gluten Free Tea https://glutenfree-tea.com/