Gluten-free pudding dessert with Golden cream

1. Beat the egg yolks with sugar until foamy. Gradually add oil, water, cake mix and dark cocoa. At the end, lightly stir in stiff snow with a spatula. Pour the sponge cake onto a tray lined with baking paper.

2. Cook the pudding from the Golden Cream according to the instructions on the package. Pour the still hot pudding with a spoon onto the sponge cake. Bake at 180°C for 15-20 minutes.

3. Mix white yogurt, sour cream and vanilla sugar in a bowl. Spread the icing on the still hot cake and let it cool. At the end, sprinkle with cinnamon sugar.

A good tip:
The classic version of the recipe with wheat flour is prepared by substituting Cake mix Liana for 230 g of semi-coarse flour and adding 1 bag of Liana baking powder.