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Gluten-free sweet vanilla sandwiches

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Ingredients

IRCA GENOISE GLUTEN FREE g 1.000
eggs g 800
water g 200

Preparation

Mix IRCA GENOISE GLUTEN FREE with eggs and water, both at room temperature (20-22°C). Whisk all the ingredients together in a planetary mixer for 12-15 minutes at medium to high speed. Place the mixture in 20x9 cm rectangular moulds that have been greased beforehand with SPRAY KING. Bake at 180-190°C for 20-25 minutes. 

Ingredients

LILLY NEUTRO g 200
liquid cream g 1.000
water g 200
JOYPASTE VANIGLIA MADAGASCAR/BOURBON g 30

Preparation

Mix IRCA GENOISE GLUTEN FREE with eggs and water, both at room temperature (20-22°C). Whisk all the ingredients together in a planetary mixer for 12-15 minutes at medium to high speed. Place the mixture in 20x9 cm rectangular moulds that have been greased beforehand with SPRAY KING. Bake at 180-190°C for 20-25 minutes. 

Ingredients

TOP FROLLA GLUTEN FREE g 1.000
unsalted butter g 300
eggs g 150

Preparation

Mix IRCA GENOISE GLUTEN FREE with eggs and water, both at room temperature (20-22°C). Whisk all the ingredients together in a planetary mixer for 12-15 minutes at medium to high speed. Place the mixture in 20x9 cm rectangular moulds that have been greased beforehand with SPRAY KING. Bake at 180-190°C for 20-25 minutes. 

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