Gluten-free cocoa - liquor spies

1. Melt the chocolate with vegetable fat over steam.

2. Coat the center of the sponge cake with chocolate and let it cool.

3. Cook pudding from milk, granulated sugar and golden cream . Sprinkle with vanilla sugar to prevent a crust from forming and let cool.

4. Gradually work butter and vegetable fat into the cooled pudding. Better when they are colder and finally mix in the cocoa .

5. Put ¾ of the cream into a decorating bag with a special tip attachment and make sure that the hole on the tip is free.

6. We begin to stretch the cream onto the sponges, we pull up as much as we want to have high peaks.

7. Cool in the freezer for 20 minutes or in the refrigerator for at least 2 hours.

8. We make condensed milk with Liana egg liqueur thickener and pour it into the holes of the tips up to about ¾ of the height.

9. Put the rest of the cream in a bag with a decorative tip. Close the top of the tips and allow to cool well again.

10. Pour the chocolate glaze into a tall mug or cup and dip the cooled peaks into the chocolate after the sponge cake and place them on foil.

11. Allow to cool and serve.