Gluten-free kinder cut

1. Beat the egg whites until stiff, add powdered sugar and oil. Lightly mix the cake mix and ground biscuits. Always have cookies on hand baked according to our recipe for gluten-free cookies. They are durable and always come in handy somewhere. Pour the dough onto a greased and cake mix-dusted baking sheet. Spread evenly and sprinkle with chopped nuts. Bake at a temperature of 175°C until golden for about 10-13 minutes.

2. Spread the nut-chocolate cream on the still hot dough. Let it cool down.

3. Let's cook the cream. Boil 2/3 of the milk with sugar. Beat the egg yolks and Golden Cream until 1/3. Pour into the boiling milk and cook until thickened, stirring constantly. Divide into 2 parts. Break the pieces of chocolate into one part and stir until the chocolate melts. After it has cooled, beat the butter until foamy, divide it in half into the vanilla part and the chocolate part. We mix a smooth cream.

4. Spread the vanilla cream on the dough, arrange the cookies and spread the chocolate cream on the cookies.

5. Whip the whipped cream and spread it on the cake. Decorate the top with grated chocolate.