Gluten-free cake with mascarpone-chocolate filling

Cocoa dough procedure:

1. Beat stiff snow from egg whites. Mix egg yolks and sugar with a mixer until foamy and gradually add water. We mix for about 10 minutes. We will add sifted Cake mix and cocoa. Mix in stiff egg whites by hand.

2. Line the bottom of a cake tin (26 cm) with baking paper. Pour the batter and bake at 170 ° C for 50 minutes.

3. Cut the baked and cooled body with a saw or cake knife (also cut the top of the dough).

Walnut dough procedure:

1. Mix the egg yolks together with powdered sugar into a foam. Add cake mix mixed with nuts.

2. Beat stiff snow from egg whites and work it into the dough.

3. Bake in a cake pan (26 cm), which we line with baking paper. Bake at 170 ° C for about 45 minutes.

4. Cut the cooled carcass in half.

Chocolate filling procedure:

1. Cook the Golden Cream according to the instructions on the package.

2. Mix the butter and add the cooled pudding.

3. Melt the chocolate in a water bath and work into the well-whipped cream.

Procedure for the mascarpone filling:

1. Cook the Golden Cream according to the instructions on the package.

2. Mix the cooled pudding into the butter.

3. Divide the filling in half. Mix mascarpone into one half and leave the other for coating the cake

Cake procedure:

1. Spread the jam on the cocoa sheet. We use half of the chocolate filling and add a walnut sheet.

2. Spread the mascarpone filling, sprinkle the frozen fruit and add the walnut sheet.

3. Spread the chocolate filling again and add the cocoa layer.

4. Cover the cake with the filling that we set aside. Let it harden for at least 6 hours.

5. We cover, or we decorate according to our own imagination.