RUF 1 x 530g Gluten Free Lemon Cake with Fruity Lemon Glaze

Availability: 5-10 working days Availability 5
ID: 7604195
Product Code: ANEB00AHD0UW8T

16.44€
(Ex Tax: 13.58€)


Description
Add only margarine or butter, eggs and water Wonderfully loose and at the same time juicy cake The cake classic, 100% gluten-free › See more product details; Product description Product Description Ruf Lemon cake gluten-free is loose and juicy and impresses with its fine lemon aroma and a fruity fresh lemon glaze. Ingredients Ingredients: baking mix: corn starch, sugar, corn flour, rice flour, humectant sorbitol, baking powder (acidifier diphosphates, raising agent sodium carbonates), thickener guar gum, natural lemon flavour with other natural flavours, table salt. Glaze mix: sugar, modified starch, acidifier citric acid, natural aroma. May contain traces of egg, milk, soy and nuts. Directions You will still need: for the dough: 200 g soft margarine or butter 3 eggs (size M) 25 ml (approx. 2 tablespoons of water) for the mould: some grease and starch. For the glaze: 20 ml (approx. 1-2 tbsp) lukewarm water. Preparation: prepare dough baking mix, add soft margarine or butter, eggs and water to a mixing bowl and stir briefly with the electric hand mixer (whisk) at the lowest setting, then at the highest level approx. Stir until creamy for 3 minutes. Baking Grease a loaf tin (25 cm) and dust with starch, put the dough in and smooth out. Bake the cake in the preheated oven on medium rail. After approx. 15 minutes baking time the cake lengthwise in the middle approx. 1 cm deep. Before removing, check with a wooden stick to see if the cake is cooked. Cooling and glazing. After baking, remove the cake from the mould and place on a cake rack to cool. Stir the icing mixture with lukewarm water until smooth and spread on the cake with a knife. Top/bottom heat: approx. 180 °C. Air circulation: approx. 160 °C. Baking time: approx. 60 minutes Safety Warning nicht zutreffend Manufacturer Contact Information D-49610 Quakenbrück See more; Product description Product Description Ruf Lemon cake gluten-free is loose and juicy and impresses with its fine lemon aroma and a fruity fresh lemon glaze. Ingredients Ingredients: baking mix: corn starch, sugar, corn flour, rice flour, humectant sorbitol, baking powder (acidifier diphosphates, raising agent sodium carbonates), thickener guar gum, natural lemon flavour with other natural flavours, table salt. Glaze mix: sugar, modified starch, acidifier citric acid, natural aroma. May contain traces of egg, milk, soy and nuts. Directions You will still need: for the dough: 200 g soft margarine or butter 3 eggs (size M) 25 ml (approx. 2 tablespoons of water) for the mould: some grease and starch. For the glaze: 20 ml (approx. 1-2 tbsp) lukewarm water. Preparation: prepare dough baking mix, add soft margarine or butter, eggs and water to a mixing bowl and stir briefly with the electric hand mixer (whisk) at the lowest setting, then at the highest level approx. Stir until creamy for 3 minutes. Baking Grease a loaf tin (25 cm) and dust with starch, put the dough in and smooth out. Bake the cake in the preheated oven on medium rail. After approx. 15 minutes baking time the cake lengthwise in the middle approx. 1 cm deep. Before removing, check with a wooden stick to see if the cake is cooked. Cooling and glazing. After baking, remove the cake from the mould and place on a cake rack to cool. Stir the icing mixture with lukewarm water until smooth and spread on the cake with a knife. Top/bottom heat: approx. 180 °C. Air circulation: approx. 160 °C. Baking time: approx. 60 minutes Safety Warning nicht zutreffend Manufacturer Contact Information D-49610 Quakenbrück See more; Product Description Ruf Lemon cake gluten-free is loose and juicy and impresses with its fine lemon aroma and a fruity fresh lemon glaze. Ingredients Ingredients: baking mix: corn starch, sugar, corn flour, rice flour, humectant sorbitol, baking powder (acidifier diphosphates, raising agent sodium carbonates), thickener guar gum, natural lemon flavour with other natural flavours, table salt. Glaze mix: sugar, modified starch, acidifier citric acid, natural aroma. May contain traces of egg, milk, soy and nuts. Directions You will still need: for the dough: 200 g soft margarine or butter 3 eggs (size M) 25 ml (approx. 2 tablespoons of water) for the mould: some grease and starch. For the glaze: 20 ml (approx. 1-2 tbsp) lukewarm water. Preparation: prepare dough baking mix, add soft margarine or butter, eggs and water to a mixing bowl and stir briefly with the electric hand mixer (whisk) at the lowest setting, then at the highest level approx. Stir until creamy for 3 minutes. Baking Grease a loaf tin (25 cm) and dust with starch, put the dough in and smooth out. Bake the cake in the preheated oven on medium rail. After approx. 15 minutes baking time the cake lengthwise in the middle approx. 1 cm deep. Before removing, check with a wooden stick to see if the cake is cooked. Cooling and glazing. After baking, remove the cake from the mould and place on a cake rack to cool. Stir the icing mixture with lukewarm water until smooth and spread on the cake with a knife. Top/bottom heat: approx. 180 °C. Air circulation: approx. 160 °C. Baking time: approx. 60 minutes Safety Warning nicht zutreffend Manufacturer Contact Information D-49610 Quakenbrück See more

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