Gluten-free super quick cake

1. Beat eggs and sugar in a food processor until thick. Mix Cake mix with dark cocoa in a bowl. Add lukewarm water, oil to the egg mixture and beat. Using a wooden spoon, stir in the sifted gluten-free cake mix flour mixture with cocoa.

2. Line the cake form with baking paper and pour the batter. Bake in a heated oven at 190°C for 25 minutes. We can check with a toothpick whether the dough is not sticky.

3. Remove the baking paper from the baked corpus.

4. Whip Whipped Cream Delight in 150 ml of milk on the highest setting. Add cottage cheese, mascarpone, vanilla sugar, powdered sugar to the whipped cream and beat again. Sweeten as needed.

5. Spread the cooled body with cherry jam, place the cherries, spread the filling, align and leave to harden in the refrigerator. Before serving, decorate with chocolate and fresh fruit.

A good tip:
To spread the body, we can use sour cherry jam or cherry jam according to our recipe.