Gluten-free golden cream Liana

1. Boil 800 ml of milk with sugar. Mix Golden creams, egg yolks, 3 tbsp Cake mix in the remaining milk and pour into the boiling milk while stirring constantly. Mix until thickened and finally add rum. Mix 50 g of butter into the hot cream and let the cream cool.

2. Beat 7 egg whites in a bowl until stiff. In the second container, beat 5 egg yolks with sugar until foamy. Gradually pour warm milk and spoonfuls of cake mix. Finally, mix stiff egg whites with a wooden spoon. Pour the sponge cake onto a tray lined with baking paper and bake at 170°C for 20-25 minutes. Let it cool down.

3. Beat the soft butter into a foam and gradually add the cooled cream by spoonfuls. Cut the sponge cake in half and spread the cream on the bottom part. Whip the whipping cream with sugar and apply it to the cream, cover with the second half of the sponge cake. Finally, sprinkle with powdered sugar.