Gluten-free Valentine's fruit cake

Corpus procedure:

1. Separate the yolks from the whites. Beat the egg yolks with powdered sugar until foamy, add water and beat. Whip the egg whites until stiff, mix the cake mix with cocoa and sift. Mix the cake mix with cocoa by hand into the beaten egg yolk foam and finally stiff snow.

2. Pour into a cake tin lined with baking paper. Bake at 175°C for 35-40 minutes. Cut the cooled carcass into 2 parts with a saw.

3. Put the lower part of the body on the tray with the side walls of the mold. Pour the cooked fruit filling on it and place the second part of the body. Pour over the strawberry syrup and spread the chocolate filling.

4. Arrange the strawberries and cover with the prepared gelatin. Let cool, we can decorate with whipped cream.

Fruit filling procedure:

1. Measure out 1.2 l of frozen strawberries and juice, mix slightly and let 2/3 boil with sugar for about 10 minutes.

2. Mix Golden cream in 1/3 of approx. 300 ml.

3. Pour into boiling strawberries with juice and cook until thickened.

4. Pour the still lukewarm mixture onto the dough.

Chocolate filling procedure:

1. Make a dark chocolate pudding from milk, vanilla and granulated sugar.

2. Beat the butter into the cooled pudding.

Gelatin procedure:

1. 1. Soak gelatin in water with strawberry syrup for 20-30 minutes.
2. 2. Heat in the microwave or over steam until the crystals dissolve.
3. 3. Add granulated sugar.