Cake with vanilla cream and strawberry whipped cream

1. Beat the egg whites until stiff, gradually add sugar and egg yolks. Mix plain flour with a pinch of baking powder and oil lightly with a whisk to the whipped mass. Pour onto a tray lined with baking paper and bake at 180°C for approximately 10-15 minutes until lightly golden. We proceed in the same way with the second corpus.
2. We cook pudding from milk, golden cream and vanilla sugar. Beat sugar and gradually cooled pudding into the softened butter.
3. After cooling, cut each carcass into equal 5-6 cm strips. Spread jam and prepared cream on each strip. We roll up the first one, wrap the other painted sheets around the first rolled one. Brush the surface and edges with the remaining cream and let it harden in the refrigerator.
4. Strawberry whipped cream is prepared by whipping milk together with whipped cream and strawberry thickener. Spread the whipped cream on the cake using a pastry bag. Decorate the cake with edible gold and chocolate pearls.

A good tip:
We prepare the gluten-free version of the cake by replacing plain flour with the gluten-free Universal mix Liana.