Gluten-free nut and coconut sweets with caramel cream

1. Mix the egg whites with sugar and beat over steam until the egg whites are heated, about 5-10 minutes. BE CAREFUL not to overcook the egg whites.
2. Beat with a mixer at high speed to a thick, glossy mass.
3. Divide into two parts, mix nuts and ½ tbsp cake mix into one. In the second part, ½ tbsp Cake mix together with coconut.
4. We make the lovebirds using a mold, on a baking sheet lined with baking paper, by placing mounds of dough in the holes and smoothing them with a spatula. We remove the form slowly from one side to the other. If we don't have a mold, we can also use a pastry bag to make lovelies.
5. We dry at 100-130°C for 30-40 minutes.
6. We only remove the laskonki from the baking sheet when they have completely cooled down.
7. Fill with the prepared cream using a pastry bag. We can cover the "ála" meringues with chocolate glaze.

Caramel cream:

1. Let 250 ml of milk boil and mix the Golden Cream into 100 ml of milk. Pour the golden cream into the saucepan and cook until it thickens, stirring constantly. Sprinkle the surface of the cooked pudding with vanillin sugar so that a skin does not form. Let it cool down.
2. Beat the butter until foamy, gradually add the caramelized condensed milk and the cooled pudding. We can adjust the amount of condensed milk to our taste.

A good tip:
For the gluten-free version, replace the cake mix with plain flour and a pinch of baking powder.