Gluten-Free EXTRA vanilla Golden custard cake Liana

1. Cream: Separate 300 ml from 700 ml of milk, which we will use to mix Golden creams, egg yolks and Cake mix Liana. Heat the remaining milk with sugar until it boils. Pour the mixed mixture into the boiling milk and cook, stirring constantly, until the cream thickens. Add 2 tablespoons of rum, approx. 50 g of butter, Real vanilla ground Liana, mix well and leave to cool.

2. Sponge cake : Beat the egg whites until stiff. In the second container, beat 5 egg yolks with sugar until foamy. Gradually pour warm milk and add cake mix Liana spoon by spoonful. Finally, lightly stir in the egg whites with a spoon. Pour the dough onto a tray lined with baking paper and bake at 175°C for 20 minutes. Let it cool down.

3. Beat the soft butter until foamy and gradually add the cooled whipped pudding by spoonfuls.

4. Cut the sponge cake in half and coat the bottom sponge cake with the prepared cream.

5. Whipped cream: Add real vanilla ground by Liana to the vegetable whipped cream, whip it and apply it on a layer of cream. Cover with the second half of the sponge cake. Let it harden.

6. Sprinkle the surface with powdered sugar, cut into cubes and serve.