Baking · Sweet baking
Gluten free Classic Polish "tort"
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Details
- Difficulty
- medium
- Prep
- 30 min
- Active
- 30 min
- Cook
- 145 min
- Total
- 145 min
- Yield
- 20 portions
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- Category
- BakingSweet baking
- Time
- Over 1 hour
- Nutrition
- Under 500 kcal
- Difficulty
- Medium
- butter
- butter
- gluten free flour
- gluten free flour
- white rice flour
- 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
- fresh blueberries
- 250 g
- jam sugar
- 100 g
- water
- 50 g
- freshly squeezed lemon juice
- 1.5 tsp
- vegetable oil
- 1 tsp
- water
- 150 g
- freshly squeezed lemon juice
- 50 g
- fresh mixed berries
- 500 g
- mascarpone cheese
- 500 g
- pouring (whipping) cream
- 600 g
- icing sugar
- 80 g
- natural vanilla extract
- 2 tsp
- fresh mixed berries
- fresh mixed berries
- fresh mint
- fresh mint
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Sodium
- 149.6 mg
- Protein
- 5.7 g
- Energy
- 1,529.7 kJ
- Calories
- 365.6 kcal
- Fat
- 23.4 g
- Fibre
- 1.4 g
- Saturated fat
- 12.5 g
- Carbohydrates
- 34.7 g