Gluten-free pinwheel cake

DOUBLE:

Dissolve vegetable fat in boiling water. Pour the cake mix and mix until a thick slurry is formed. Remove from heat and let cool. Gradually beat the eggs into the cooled mixture one at a time. Put the finished mixture in a pastry bag and fill the cake mold. Heat the oven to 225°C. Before baking, spray the cake with water. After placing the cake in the oven, reduce the temperature to 180°C and bake for 1 hour.

FILLER:

In the meantime, we will prepare the filling, which we will cook from sugar, milk and Golden creams. Let it cool down. We beat the softened butter, into which we gradually beat the cooled filling and fill the cut body.

CARAMEL CREAM:

Caramelize the sugar. Then add milk and let it dissolve. Put the caramel milk in the refrigerator. After it has cooled, pour in the whipped cream and beat until stiff. Layer on the filling.

CARAMEL COATING:

Burn the sugar to caramel. Add milk and let it dissolve. Slowly add powdered sugar and pour over the pinwheel cake.

A good tip:
We prepare the classic version of the recipe with wheat flour by substituting Cake mix Liana for 125 g of plain flour.

Good tip 2 :
The body should be moist from the inside after cutting.