Baking mix for a cake gluten-free BIO 500g Leila

DESCRIPTION
Preparation: SHORTBREAD CAKE - 250g mix, 100g butter or margarine, 120g sugar, 1 egg, grated lemon zest. Whip the butter and sugar. Add the beaten egg with a pinch of salt and the mixture. Knead the dough, wrap with plastic wrap and cool in the fridge for an hour. Roll out the dough to the desired thickness and fill with gluten-free jam. Bake at 180 degrees C for 15-20 minutes.
MARGHERITA CAKE - 250 g of the mixture, 50 g of butter or margarine (dissolved), 150 g of sugar, 4 eggs, grated lemon zest, half a bag of gluten-free yeast. Grate the eggs with sugar in a bowl. give the mixture, yeast, butter and grated lemon zest, mixing from bottom to top. Transfer to a 26 cm cake tin, greased with butter and sprinkled with rice flour. Bake at 180 degrees C for about 30 minutes.

COMPONENTS
rice flour *, corn flour *, tapioca starch * potato starch *. * from controlled organic farming

Nutritional value in 100 g
energy value (kj / kcal): 1497 kcal / 358 kcal
protein (g): 3.1
carbohydrates (g): 81.6
of which sugars (g): 1.7
fat (g): 1.4
of which saturated fatty acids (g): 0.003

RECOMMENDED STORAGE CONDITIONS
Store in a dry, cool place. Best before: date on the side of the pack.

WITHOUT SUGAR: YES
GLUTEN FREE: YES
Possible allergens: LUPINE, MILK, MUSTARD, SOYA