Gluten-free punch cake

1. Beat the egg whites until stiff, add sugar, yolks, oil and water. Mix the cake mix lightly with a spatula to the whipped mass. Pour onto a tray lined with baking paper and bake at 180°C for approximately 20 minutes until golden.
2. We prepare the pink body in the same way, but at the end we mix a few drops of pink food coloring into the dough before baking.
3. Let's prepare the syrup. Boil water with sugar, season with rum and punch aroma. Let it cool down. Pour LianaVIT RASPBERRY into the cooled mixture.
4. Cut the baked, cooled light carcass into 3 parts. Cut the pink sheet into 2 parts. Spread jam on the lower cut light sheet, cover with a pink sheet, which is evenly poured with boiled and cooled syrup. Spread the jam again and add the second light layer. Abbot rosé poured with syrup and a light plate. We load the entire prepared dessert for 2-3 hours.
5. 5. Finally, pour the prepared punch glaze. Prepare the frosting according to the instructions on the package. Spread with a warm knife over the entire surface. Let it harden.

Good tip :
Cut with a warm knife.