Sublime gluten-free rigoletto cuts

1. Leave the prepared dough from Cake mix Liana, softened butter and sugar in the refrigerator for about 60 minutes. In the meantime, cut dried fruit and nuts and pour rum over them in a bowl. Let it stand for a while.
2. Roll out the dough on a floured surface and place it on a baking sheet lined with baking paper. Bake in a preheated oven at 180°C for about 15 minutes. While the dough is baking, beat the eggs with sugar over steam. Before the end of whipping, add 25 g of Universal mix Liana and whip for a few more minutes over steam. Remove from the steam and whisk to a thick cream. Stir in the prepared mixture of dried fruits and nuts with a wooden spoon.
3. Spread plum jam on the pre-baked dough, spread the filling and bake for 40 minutes at 150°C. Leave the baked dough with the filling to cool.
4. Over steam, beat the eggs, sugar and Liana dark cocoa into a thick cream. Allow to cool while stirring occasionally. Beat the butter at the same temperature as the prepared cocoa cream. Spread evenly on the cake and let it harden. At the end, we pour chocolate, which we melt over steam together with fat. Cut the hardened Rigoletto slices with a knife dipped in hot water.

A good tip:
Gluten-free Rigoletto slices taste best aged.