Gluten-free and dairy-free chocolate cut

1. In a food processor, beat the eggs and sugar until stiff peaks form. Mix in half of the cake mix by hand and then mix in the rest of the flour mixture with a whisk.

2. Pour the dough onto a tray lined with baking paper and bake in a preheated oven at 180°C for about 10 minutes. We can test with a skewer whether the dough is not sticking.

3. Let the dough cool. Later we will cut it lengthwise into 3 equal strips. Turn it over onto a baking sheet and remove the baking paper.

4. Mix the pudding powder in 100 ml of coconut milk. Add broken chocolate and sugar to the remaining milk and bring to a boil, stirring constantly. Pour the mixed pudding in the milk into the boiling milk and chocolate and cook for about 2 minutes.

5. Cut the vegetable fat into the cooked hot pudding and mix it in so that it combines with the pudding. Beat with a hand mixer and leave to cool, stirring occasionally. Store in the refrigerator. Beat the cooled filling with a hand mixer.

6. Place the first sheet of dough on a plate, spread it with a layer of jam, a layer of filling, add the second sheet of dough and repeat the procedure. Spread the filling on the last sheet and spread it on the sides as well. Leave some filling for decoration.

7. Decorate the top of the cake according to your own taste and imagination - with colored candies, marzipan, coconut, etc. Let it harden until the next day.

A good tip:
It is best to prepare the filling a day in advance so that it hardens properly in the refrigerator.

Good tip 2:
If you need a classic version with milk, we will use cow's milk instead of coconut milk in the filling and replace vegetable fat with butter for creams.