Gluten-free cardinal cut

1. Divide the eggs. Put 8 egg whites and 210 g of granulated sugar in a mixer and make snow. Put 2 whole eggs and 8 egg yolks, 80 g of granulated sugar and 1 piece of vanillin sugar into the second blender and mix everything into a foam.

2. Add the Cake mix by hand, gently to the yolk foam and mix.

3. Put the snow in a pastry bag.

4. Line the sheet with baking paper and secure it with snow from below so that the paper does not move.

5. Spray 3 strips on one half of the sheet and 3 strips on the other half of the sheet.

6. Pour the yolk dough between the snow strips.

7. Bake at 185 ° C for 20 minutes.

8. Let it cool down and make a blueberry dip. Boil the blueberries with sugar for about 5 minutes, set them aside and let them cool.

9. Divide the dough and the paper and leave it on the paper.

10. Spread the cooled blueberry dip on ½.

11. Mix the whipped cream with the stabilizer according to the instructions on the package and layer it on top of the dip.

12. Place the other half of the dough and pull the paper off.

13. Sugar the top and let it cool.

14. Cut only when serving.