Vegan, Gluten-free Hazelnut-Almond Corners using GLUTEN-FREE VEGAN CAKE MIX
Short pastry and Nut batter — an IREKS recipe in 2 components, makes 1 tray 60 × 40 cm. Uses Ireks Gluten Free Vegan Cake Mix 12.5 kg.
- mixing time
- 2–3 min
- baking temperature
- 190 °C
- baking time
- 8–10 min
Ingredients
Short pastry
| Ingredient | Quantity |
|---|---|
| Ireks Gluten Free Vegan Cake Mix 12.5 kg | 1.000 kg |
| Vegan margarine | 0.350 kg |
| Water | 0.100 kg |
Nut batter
| Ingredient | Quantity |
|---|---|
| Apricot jam | 0.500 kg |
| Vegan margarine | 0.100 kg |
| Water | 0.200 kg |
| Sugar | 0.150 kg |
| Hazelnuts, chopped | 0.400 kg |
| Almonds, flaked | 0.400 kg |
| Cinnamon, ground | 0.015 kg |
Method
- Short pastry
Mix all the ingredients into a smooth dough, roll out to a thickness of approx. 3 mm, place on a baking tray and pre-bake.
- Nut batter
Bring all the ingredients of the nut batter to the boil, spread on the pre-baked short pastry base and bake.
After cooling, cut into triangles and decorate with a dark coating as desired.
IREKS recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.