Gluten-free fruit cake with gelatin glaze

1. Beat the eggs with sugar until foamy. Gradually add water and oil. Just mix in the Liana cake mix by hand. Pour the batter into a cake tin lined with baking paper and bake in a heated oven at 180°C for 25-30 minutes. Cut the cooled carcass into 2 parts.
2. Add condensed caramel milk and spread butter to the whipped vegetable whipped cream and beat everything together until stiff. Spread a layer of jam on half of the body and a smaller half of the filling. Add the second part of the body and spread the remaining part of the filling on top and also on the sides. Let the cake harden.
3. In the meantime, clean and cut the fruit, which we place on top of the cake.
4. Soak clear Liana gelatin in cold water for 15 minutes. Add lime-mint syrup and heat. Let the mixture cool down and put it in the refrigerator.
5. We will make a strip of aluminum foil, which we will wrap around the cake so that the sides are higher, so that the gelatin does not run down the sides of the cake. When the clear gelatin starts to gel, immediately pour it on the prepared fruit cake. Let it harden preferably overnight.

A good tip:
We will use strawberry jam according to our recipe https://www.lianasro.sk/nase-recepty/domaci-jahodovy-dzem-s-kuskami-jahod