Gluten-free gelatin cake with roll

1. Mix Liana gelatin with sugar and water. Let it swell for about 10 minutes. Then heat in the microwave or over steam until the crystals dissolve. Pour onto a sheet lined with aluminum foil. Put in the refrigerator to harden.

2. Subsequently, according to the recipe for Gluten-free roll, we will prepare this roll.

3. Bake a cocoa sponge cake. Beat the egg yolks with sugar, lightly beat in the flour mixed with Liana's dark cocoa. Finally, mix in the beaten egg whites with a wooden spoon. Bake on a tray lined with baking paper at a temperature of approx. 180°C for 15-20 minutes. Let it cool down.

4. Cut the roll into rounds and place it on the hardened gelatin.

5. Let the Liana clear gelatin swell in about 50 ml of water for 5 minutes. In the second container, mix cottage cheese, sour cream, yogurt and about 5 spoons of powdered sugar. Heat the swollen gelatin in the microwave until it dissolves and immediately beat it with an electric mixer into the prepared mass. Sweeten the filling to taste. Pour over the stored rolls.

6. Place the cocoa sponge on top. Let it harden in the cold for about 2 hours. Afterwards, we flip the whole cake using the second sheet to the opposite side. We can serve.

A good tip:
We will prepare a gluten-free roll according to our recipe https://www.lianasro.sk/nase-recepty/bezlepkova-rolada