Gluten-free Daim mocha squares
Gluten-free Daim mocha squares
Cooking time
14
minutesThe deliciously gluten-free Daim mocha squares are a step up from traditional mocha squares. The icing is mouth-watering and makes this slightly more laborious recipe but well worth a try.
Ingredients
- Bottom
5 eggs
4 dl sugar
4tspreal vanilla sugar
300 g butter melt
3 dl buttermilk
5 rkl dark cocoa powder
4,5 tl baking powder
1,5 dl Gluten-free corn flour from Virtasalmi Cereal Product
- Frosting
2 (á 56 g) large daimia
150 g butter
2 dl brown sugar
2,5 tl real vanilla sugar
0,5 dl strong coffee
- Surface of
1 large (á 56 g) daimia in crumbs
Preparation
- Bottom
- Whisk the eggs and sugars until foamy.
- Add the cooled butter melt and buttermilk to the foam and mix the dry ingredients together.
- If you bake on a baking sheet you get a thinner base, I baked half in a smaller pan and got a thicker base.
- Bake at 200 degrees for about 15 minutes for a thinner base (depending on the oven) and 20-30 minutes for a thicker base.
- Frosting
- In a saucepan, bring the butter, sugars and coffee to a boil.
- Bring to the boil for a couple of minutes, stirring constantly, then remove from the heat and allow to cool for a while.
- Then add the crushed dates to the mixture.
- Mix well and spread over the cooled base in three parts.
- Stir the frosting occasionally as you spread it over the base, so that the daimia is evenly distributed.
- If you can pour the icing in one portion then you have cooked too long and the mocha squares will easily have a mild burnt taste.
- Surface of
- Grate the daim and sprinkle over the icing.
- The gluten-free Daim mocha squares are ready to enjoy.
Marika Kaila | Ranteita myöjen taikinasa
Tip
- If the base absorbs the frosting, then you have poured the frosting onto a base that is too hot. You should therefore pour the icing in three parts so that it does not spill over the edges.
- If you prefer, you can also sprinkle the daim on top of the base and pour the cooked mixture over the daim, making sure you get daim on all sides evenly.
- However, the base must not cool down to the point of being cold, so that the frosting does not come off as a slab when it cools.
