TOP CAKE GLUTEN FREE |
1000g |
seed oil |
500g |
eggs |
500g |
PEPITA FONDENTE 1100 |
300g |
GLUTEN FREE CAKE BATTER
Ingredients
Preparation
Mix all the ingredients, except for PEPITE FONDENTI, in a planetary mixer with the paddle attachment at medium-low speed for 5 minutes.
At the end, combine DARK CHOCOLATE CHUNKS to the batter.
Final composition
Fill the muffin cups 2/3 full with the dough.
Bake at 180-190°C for 25-30 minutes, depending on the size of the loaf tin you used.
For a large Tulip weigh 150 grams of dough.
