Gluten-free Independence Day cakes
Gluten-free Independence Day cakes
Cooking time
15
minutesIngredients
- Dough
250 g butter
2,5 dl sugar
2 eggs
2 tsp vanilla sugar
2 dl potato flour
- Between
Blueberry jam
- Kuorrute
300 g icing sugar
4 tbsp lemon juice
(2 tbsp water)
Blue food colouring
Preparation
- Whisk room temperature butter and sugar until fluffy. Add the eggs, one at a time, beating well. Add the vanilla sugar and flour and mix until smooth.
- Spread the dough on a baking sheet on a baking sheet. Patting until smooth. The dough is sticky, so moisten your hands with cold water so it doesn't stick to your hands.
- Bake in the middle of the oven at 200°C for about 15-20 minutes.
- Allow to cool. Cut the cooled plate in half. Spread the blueberry jam on one half and lift the other half on top.
- Mix the icing sugar and lemon juice into a thick paste. Thin with water if necessary. Set aside a small amount of icing. Colour it with blue food colouring and put it in a piping bag.
- Spread the white icing evenly over the plate. Crush the blue icing into a grid like the patterns on the flag.
- Lift out of the fridge and let set for a couple of hours. Cut into suitable slices and enjoy.
Gluten-free all-purpose flour mix, 500 g 
Gluten-free all-purpose flour mix, 3 kg 
Gluten Free Whole Grain Brown Rice Flour, 500 g 
Gluten-free fine buckwheat flour, 3 kg 
Gluten Free Buckwheat Groats, 500 g 