Gluten-free cake like from a confectioner

1. Mix egg yolks with powdered sugar together for about 5 minutes. Gradually add lukewarm water and continue mixing for about 10 minutes.

2. In a bowl, mix the cake mix with the other loose ingredients. We will make stiff snow from egg whites to which we will add a pinch of salt.

3. Add the Cake mix, which we mixed in the previous point with the other loose ingredients, to the yolk foam and finally mix in the snow lightly.

4. Line the bottom of the cake pan with baking paper and pour the prepared dough onto it. Bake in a heated oven at 180 °C for 45 minutes.

5. We repeat the procedure for the second sponge.

6. Let cool. The dough is best baked the day before filling.

Procedure caramel filling:

1. Caramelize the sugar, pour 4 dl of milk over it and let the caramel dissolve. Mix the Golden Cream in 1 dl of milk and pour it into the caramel milk. Cook for about 2 minutes and set aside. We cool under the lid when we don't have to mix or freely with occasional mixing. Put the butter at room temperature into the mixer and gradually add the cooled pudding and blend into a soft cream.

Chocolate filling procedure:

1. Cook the pudding. Beat the butter at room temperature and gradually add the cooled pudding. Beat into a fine filling.

2. Cut the chilled dough in half with a knife. We also cut the top of the dough so that the cake does not separate from the filling. Place the cocoa sponge cake on the tray. Spread it with jam. Spread the cocoa filling on the dough and cover with a walnut sheet. Drizzle the walnut sheet with syrup, or if you want, you can also add rum. Spread the caramel filling and cover again with a walnut sheet. Spread the cocoa filling and add the cocoa dough with the paper, then pull it down and then the top of the cake is flat. Cover the top and sides of the cake with the remaining filling. Roll out the coating material to 3 mm, transfer it to the hardened cake and smooth it with an iron. We can decorate the cake as desired.