Bauckhof - marble cake gluten free organic 415g

Production

The baking mixture for marble cake is a controlled gluten-free:
Each Batch of gluten-free products analyzed Bauckhof directly after the production in the own laboratory on gluten-freedom. All gluten-free products are registered with the German celiac society.

Preparation

Vegan marble cupcakes (for 12 – 14 Muffins)
Ingredients: cake mix marble cake, 100 g Margarine, 150 g of soy yogurt, 4 TBSP neutral Oil, 1 TSP baking powder, 6 TBSP hot water

Preparation: The basic mixture with all the ingredients (except water) and mix well until a homogeneous dough is formed. Dough, cocoa mixed with 6 TABLESPOONS of hot water and stirred the cocoa in half the batter. The light and dark batter alternately in the baking moulds in layers. Subsequently, the dough layers by dragging in a spiral, so that a marble pattern. At 180 ° C in a preheated oven to bake for 25-30 minutes and cool on a wire rack.

Note: The vegan preparation does not work in a deep box or gugelhup form.

Waves Of The Danube-Cut
Ingredients: cake mix marble cake, 4 eggs, 180 g of soft Butter, 1 large jar of cherries (drained weight, g), 2 packets vanilla pudding powder, 4 TBSP sugar, 750 ml milk, 250 g Butter, 400 g dark chocolate, 4 TBSP neutral vegetable oil

Preparation of dough: The basic mixture with 4 eggs, 180 g of Butter and 4 TABLESPOONS of process hot water to a smooth dough. The half of the dough with a dough scraper on a baking paper-lined baking sheet. In a separate bowl, mix the contents of the smaller pack (cocoa powder) with 3 TABLESPOONS cold water, stir until smooth and with the remaining dough mix. The dark dough on the light dough. Cherries drain on the dough and press lightly. On the middle shelf at 180° C for 30 minutes to bake and then let cool completely.

Preparation cream: 2 packet of vanilla pudding powder with 750 ml of milk and 4 TABLESPOONS of sugar in a Pudding is cooking, place in a bowl and leave to cool. 250 g of Butter with the hand mixer until frothy. The Pudding tablespoon by the foamy Butter and stir. Tip: For this step, Butter and Pudding must have approximately the same temperature. The Pudding-Butter cream spread on the cake, and then minutes in the fridge.

Chocolate icing: 400 g of dark chocolate with 4 TABLESPOONS of neutral Oil in a water bath to melt, then gently on the Pudding-Butter cream and the finished cake in the fridge.

Content

Base Mixture: Corn Starch*, Raw Cane Sugar*, Rice Flour*, Baking Powder (Raising Agent: Sodium Bicarbonate, Acidifier: Monopotassium Tartrate, Corn Starch*), Thickener: Carob Seed Flour*, Millet Wholemeal Flour*, Sea Salt, Vanilla Powder* Extra Bag: Cocoa Powder*

*controlled biological cultivation

Nutritional values & analytical results per 100 g