Gluten-free caramel cake

1. Make caramel - pour hot water over granulated sugar and let it cool.

2. Separate the yolks from the whites. Put in a mixer with powdered sugar and mix until foamy. Slowly add caramel water and oil while constantly mixing. Mix together for approx. 20 minutes.

3. Add cake mix and stiff egg whites to the whipped foam by hand. Pour into a cake mold brushed with butter and sprinkled with ground nuts.

4. Bake at 150°C for 35-40 minutes, preferably with a fan (which has the option of lower heating). Flip the baked cake onto a plate and sprinkle with vanilla and powdered sugar.

5. Cut the cooled puff pastry. If you want to keep it for later, you can store it in the freezer, where it will last for 2 months.