Gluten-free meter cake

1. Beat the egg whites with a pinch of salt until stiff.
2. Mix egg yolks with sugar until foamy, gradually add oil, water and Cake mix Liana
3. Lightly add snow from egg whites by hand.
4. Pour half of the batter into a venison back mold lined with aluminum foil.
5. Mix cocoa into the remaining dough and fill the second form for the venison back with it.
6. Bake at 170°C for 40 minutes.
7. Let cool, flatten and cut into slices.
8. We connect the light piece with the dark piece with the filling until we have used up all the sponge pieces.
9. Spread the combined cake with the remaining filling and let it cool.
10. Cover with chocolate glaze, let it harden, decorate with melted white chocolate and, after it hardens, cut it into diagonal slices with a hot knife.

Filling procedure:

1. We will cook pudding from milk and Golden cream. Let it cool down.
2. Beat the butter with powdered sugar, gradually add the whipped cooled pudding.

Frosting procedure:

1. Melt the chocolate with vegetable fat in the microwave. Add a spoonful of milk.