Gluten-free caramel-walnut cake

1. Mix the egg whites with a pinch of salt into a foam. Then add sugar and whip stiff snow. Whisk in the egg yolks, water and oil one at a time. Gently stir in the cake mix Liana and nuts with a wooden spoon. Pour the dough onto a tray lined with baking paper and bake in a preheated oven at 180°C for about 20 minutes.
2. Whip the vegetable whipped cream with mascarpone until stiff. Add the caramel salko and beat. Spread the nut dough with chocolate-nut cream, spread the prepared filling and sprinkle the top with ground nuts. Let the cake harden.

A good tip:
If we want to find out if the dough is baked enough, we poke it with a toothpick.