Gluten-free punch cuts

1. Whip stiff snow from the whites, 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. We prepare the second body in the same way, but at the end we mix a few drops of pink food coloring into the dough before baking.

2. Boil water with sugar, season with rum and punch aroma. Let the syrup cool.

3. Cut the baked, cooled light body. 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. We load the prepared punch cuts for 2-3 hours. Finally, pour the punch glaze prepared according to the instructions on the package. Spread the glaze over the entire surface with a warm knife and let it harden.

Good tip :
The dessert is best cut when the frosting has not yet completely set. Cut with a warm knife.

Good tip 2:
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.