Gluten-free cream-coconut slices

First, we prepare the cream: We make porridge from the pudding and milk. Cover the cream with food foil so that it does not form a crust. Let it cool down. After cooling, gradually add butter and powdered sugar to the cream. We mix everything together.

Knead the dough by hand from powdered sugar, Cake Mix, egg, butter, honey (it may or may not be), baking soda and milk. Put the finished dough in the refrigerator for a while, since it is easier to work with stiffer dough. Divide the dough into three parts and roll out on a floured board or baking paper to the size of a baking sheet. Bake the plates on the opposite side of the baking sheet at 170°C. The dough must be traced depending on the oven. The dough is really fragile, but the taste is excellent.

Spread the mixed cream on the cooled sheets. Spread a layer of cream on the first sheet, cover with a second sheet, on which we also apply a layer of cream.

I will prepare the whipped cream: Beat the egg whites and powdered sugar over steam. Spread the still hot mixture on the top plate. I sprinkle the whipped cream spread like this with coconut and the delicious cake is ready.