Baking · Sweet baking
Gluten free Classic Polish "tort"
You can replace fresh blueberries for jam with frozen blueberries, if desired.
TM5TM6TM7
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
- 3.2 oz
- potato starch
- 2.8 oz
- gluten free baking powder
- 1 tsp
- flaked almonds
- 2.1 oz
- eggs
- 8
- white sugar
- 7.1 oz
- natural vanilla extract
- 2 tsp
- fresh blueberries
- 8.8 oz
- jam sugar
- 3.5 oz
- water
- 1.8 oz
- freshly squeezed lemon juice
- 1.5 tsp
- vegetable oil
- 1 tsp
- water
- 5.3 oz
- freshly squeezed lemon juice
- 1.8 oz
- fresh mixed berries
- 1.1 lb
- mascarpone cheese
- 1.1 lb
- pouring (whipping) cream
- 1.3 lb
- icing sugar
- 2.8 oz
- 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.
- Protein
- 5.7 g
- Energy
- 1,529.7 kJ
- Calories
- 365.6 kcal
- Fat
- 23.4 g
- Fibre
- 1.4 g
- Carbohydrates
- 34.7 g
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