Gluten-free vanilla-cheese cake

1. Beat whole eggs with sugar until foamy, gradually add water and oil, and finally mix in Cake mix lightly by hand.

2. Pour into a mold lined with baking paper. Bake at a temperature of 175°C for about 25-30 minutes.

3. Prepare the cocoa sponge cake in the same way, but finally mix in the cake mix mixed with cocoa by hand. Let's bake. Let cool after baking.

4. Make a pudding from milk, golden cream and sugar and let it cool.

5. Mix the softened whipped butter into the cooled pudding and then the cottage cheese. Divide the cream into two parts, 2/3 and 1/3. Mix 2 pieces of vanilla sugar into 2/3 of the cream, or sweeten with powdered sugar to taste.

6. Into the second part, i.e. 1/3 of the cream, mix 2 spoons of Dark Liana Cocoa and, to taste, you can also add powdered sugar.

7. Cut the cooled carcasses in half. Spread the dark sponge cake with jam, put a layer of cocoa filling, add a light sponge cake, spread it with jam, arrange sliced bananas and put a layer of vanilla filling. Add the second part of the cocoa sponge cake, spread again with jam and cocoa cream. Finally, add the second part of the light sponge cake. Spread the top and edges of the cake with the remaining vanilla filling and cover with chocolate frosting, which we leave sprinkled on the sides. Decorate the surface as desired.

A good tip:
We achieve the indented sides of the cake with a spatula with teeth. After thoroughly smoothing the cake, at the end, we run a spatula with teeth around the perimeter of the smoothed cake.

Good tip 2:
We achieve an evenly spread chocolate by putting the melted frosting in a disposable pastry bag, cutting off the end and gradually decorating the upper edges of the cake so that the frosting spreads evenly.

Good tip 3:
If we want to make the fruit on the cake shine beautifully and look fresh, brush it with a brush dipped in dissolved gelatin. Procedure: 1 teaspoon of clear Liana Gelatin is allowed to swell for 5 minutes in about 20 ml of water. Then heat in the microwave until dissolved. We immediately wet the brush and rub.

Good tip 4:
When baking cake bodies, we put baking paper only on the bottom of the baking sheet and the edges of the sheet, we do not even coat the molds with oil. Before turning it out of the sheet, trim the edges with a knife from the form. After baking and slightly cooling the sponge cake, we turn it upside down on the baking paper so that the surface of the cake is beautifully even.