Gluten-free cocoa marlenka

1. Put honey, sugar, butter in a saucepan and melt.

2. Add whole eggs and, stirring constantly, soda and vinegar. It will start to fizz, but stir until the mass turns brown. Let it cool down.

3. Put Cake mix and Fine mix together with cocoa into a bowl. We make a well into which we pour the honey mass and process the dough. The batter will seem thin, but it will thicken after standing. Cover and let it rest in the heat for 60 minutes.

4. Subsequently, we divide the dough into 5 parts, which we weigh so that they are equal. Roll out each piece on baking paper approx. 2 cm from the edge.

5. Put the first one on a baking sheet with baking paper at 180 degrees for 6 minutes. After baking, immediately align the edges and set the edges aside.

6. Bake all the plates in the same way.

7. Fill with cream when cooled. Place the first sheet on the mat and cover with the filling. Place the second sheet and paint all sheets equally. We also put the filling on top, on which we crumble the cuttings mixed with ground nuts. Let it harden well.

Filling procedure:

1. Make a pudding from milk, pudding and sugar, and let it cool well.

2. Mix it into the whipped butter.

3. Finally, whisk in the condensed caramel milk and cognac. Divide the filling into 5 bowls.