Gluten free Classic Polish "tort"

Gluten free Classic Polish "tort"

4.9 15 rating

Prep. 30min

Total 2 h 25min

20 portions

Ingredients

Sponge

butter to grease
gluten free flour to dust
white rice flour (see Tips)
90 g
potato starch
80 g
gluten free baking powder
1 tsp
flaked almonds
60 g
eggs
8
white sugar
200 g
natural vanilla extract
2 tsp

Blueberry jam

fresh blueberries (see Tips)
250 g
jam sugar
100 g
water
50 g
freshly squeezed lemon juice
1 ½ tsp
vegetable oil
1 tsp

Lemon water

water
150 g
freshly squeezed lemon juice
50 g
fresh mixed berries of choice, small berries halved and larger berries sliced
500 g

Cream mixture

mascarpone cheese
500 g
pouring (whipping) cream
600 g
icing sugar
80 g
natural vanilla extract
2 tsp
fresh mixed berries of choice, to decorate
fresh mint leaves only, to decorate

Difficulty

medium

Nutrition per 1 portion

Sodium 149.6 mg

Protein 5.7 g

Calories 1529.6 kJ / 365.6 kcal

Fat 23.4 g

Fiber 1.4 g

Saturated fat 12.5 g

Carbohydrates 34.7 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®.

Sign up for free More information

Also featured in

Thermomix® Everyday 68 Recipes
Australia and New Zealand

Thermomix® Sensor (Getting started) 12 Recipes
Australia and New Zealand

You might also like...

Coconut Balls

30min

Spiralized Carrot Pickles

No ratings

Chinese egg noodles

1 h

Lemon Ginger Sour

15min

Hazelnut caramel bonbons (TM6)

2 h 30min

Peanut butter gelato (Gelato Messina)

28 h

Pumpkin tahini smash

40min

Vegan fruity dream (TM6)

5min

Gluten-Free Banana Bread

55min

Gluten-Free Chocolate Cake with Nuts

No ratings

Cookidoo 10th Anniversary cake

4 h

Pineapple curd (TM6)

20min