Gluten-free pinwheels with rich vanilla filling and caramel whipped cream

1. Boil 100 g of butter and 100 ml of water. Stirring constantly, add the Cake mix and cook at a moderate temperature. Stir until a thick slurry forms that does not stick to the walls of the pot and let it cool.

2. Gradually beat 3 eggs into the cooled mixture. Put in a pastry bag with a serrated tip with a larger opening. Form circles on a sheet lined with baking paper, go around each circle 2 times.

3. Heat the oven to 220°C and reduce it to 190°C before baking. Bake for 20-25 minutes until slightly golden. Do not open the oven during baking so that the pinwheels do not fall down.

4. While the pinwheels cool down, prepare the cream. Pour 2 bags of Golden Cream into 100 ml of milk, mix and pour into the remaining boiling milk. Add 50 g of sugar, 1 bag of vanilla sugar and let it cool. When the cream cools down, prepare the caramel for the whipped cream. Caramelize 50 g of sugar in a pot and pour about 100 ml of milk into it. Boil and let cool.

5. Beat 100 g of butter and 50 g of sugar until foamy and gradually mix into the cooled cream.

6. Pour the remaining 200 ml of milk into the cooled caramel, add 2 bags of Creamy Delight and beat until stiff. Put the cream and caramel whipped cream in a pastry bag and fill the pinwheels generously.

7. Prepare the caramel glaze by caramelizing 50 g of granulated sugar, cover with water or milk, let it dissolve and thicken with powdered sugar as needed. Cover the surface of the pinwheels with caramel glaze.