Desserts

Gluten-free biscuit from coconut flour with strawberry topping

Name: Gluten-free biscuit from coconut flour with strawberry topping
Prep time: 20 min
Total time: 20 min
Yield: For one cake
Ingredients: 4 eggs; 70 g powdered sugar; 1 pinch of Rapunzel Bourbon vanilla powder; 1 pinch Rapunzel Atlantic sea salt, fine; 45 g Rapunzel coconut flour; 45 g rice flour; 100 ml mineral water

Rapunzel Küche

20 Min.

For one cake

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Info

Perptime 20 Min.

Ingredients

Portions

4 eggs
70 g powdered sugar
1 Bourbon vanilla powder HIH
1 Atlantic sea salt fine
45 g Coconut flour
45 g rice flour
100 ml mineral water

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

Pitch eggs, powdered sugar, Bourbon vanilla and salt for at least 5 minutes with a hand mixer. Do not separate the eggs before. Mix rice and coconut flour. Lift the mineral water slowly and carefully under the egg mass. The coconut flour draws a lot of liquid, work carefully so that no lumps are formed.

Bake at 180 ° C top / bottom heat for about 15 minutes. Let the soil cool down. For topping, whip 200 ml of cream until stiff, spread on the ground and cover with strawberries.

USED RAPUNZEL PRODUCTS

Coconut flour

Bourbon vanilla powder HIH