Gluten-free children's sponge cakes

1. Beat the eggs, powdered sugar and vanilla sugar with a mixer to a thick foam.
2. Add the Cake mix mixed with the salad and replace the attachment with a kneading one.
3. We process a thicker, but soft dough.
4. Cover with foil and leave to rest for 4 hours.
5. Place the dough on a board and roll out to a thickness of 0.5 cm.
6. Cut out circles with a sharp punch.
7. Place on a tray lined with baking paper and cover with lukewarm water.
8. Bake at 190 ° C for 8 minutes, but to keep the sponge cakes light!

A good tip:
If we use smaller eggs, we either add one more egg or use only 450 g of Cake mix so that the dough does not fall apart.