Gluten free Classic Polish "tort"

Gluten free Classic Polish "tort"

4.9 18 ratings

Prep. 30 min

Total 2 h 25 min

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

Fibre 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...

Tempered Milk Chocolate

40 min

Ghostly Pizza

2 h 10 min

Tiramisu canelé (Lode Pies)

51 h 35 min

Gluten free cinnamon doughnuts

25 min

Gluten-free Sponge Cake

1 h 10 min

Bounty slice (Noni Jenkins)

1 h 30 min

Gluten Free Pancakes and Waffles

45 min

Mini gluten free vanilla bundts with lemon glaze

35 min

Traditional gluten free French vanilla canelé

49 h 5 min

Gluten Free Brownies

1 h 20 min

Gluten free artisan loaf baked in a cast iron pot

3 h

Gluten free focaccia bread

1 h