A gluten-free pudding cake that is hard to resist

1. Beat the egg whites until stiff. Beat egg yolks, powdered sugar, oil and water until foamy. Mix the cake mix and stiff snow by hand. Pour onto a tray greased with oil and sprinkled with rice flour.

2. Add 5 tablespoons of sugar to 800 ml of boiling milk. Mix the pudding in the remaining 200 ml of milk and pour into the boiling milk. Mix until thickened.

3. Pour the hot pudding over the dough with a spoon. Bake at 180°C for 15-20 minutes.

4. Prepare the frosting by mixing sour cream, white yogurt and vanillin sugar. Spread on a hot cake. Sprinkle with cinnamon sugar and cut.

A good tip:
The cake can also be prepared in an inverted version by replacing 2 spoons of Cake mix with Liana dark cocoa in the sponge cake and making Liana exclusive vanilla pudding.