Gluten-free liqueur spikes like from a pastry shop (from Liana whipped cream stiffeners)

1. First, we will bake sponge cakes.
2. Dip the surface of the biscuits in the chocolate coating so that they do not soak up the cream and filling.
3. We put the chocolate cream in a pastry bag with a special liqueur tip and dispense onto the sponge cakes.
4. Put in the refrigerator for about 15 minutes.
5. In the meantime, we will prepare the liqueur filling.
6. Take the skewers out of the refrigerator. Pour the liqueur filling into the holes we created and close with chocolate cream with a decorative tip.
7. Put in the refrigerator for 15 minutes to harden.
8. After hardening, dip each tip into a glass with chocolate coating and let it harden.
9. And that is all. We can serve.

Cookies:

1. Beat the egg whites until stiff. Beat the egg yolks with powdered and vanillin sugar until foamy. Mix Universal mix and Golden cream Liana into the beaten egg yolks. Finally, lightly add stiff egg whites.
2. We put the dough in a pastry bag with a smooth tip and dose it on a baking sheet lined with baking paper, circles according to the desired size of liqueur tips.
3. Bake in the oven at 180°C for 10-12 minutes.
4. Leave the baked sponge cakes to cool.

Chocolate cream:

1. Briefly beat the vegetable whipped cream until semi-stiff.
2. In another container, mix 100 ml of water with 100 g of Liana Chocolate Whipped Cream Stabilizer.
3. Immediately beat in the semi-whipped vegetable whipped cream.

Liqueur filling:

1. Pour the thickener egg liqueur into the milk, whisk, add 2 tablespoons of Liana's Creamy Delight and whisk very briefly.

Chocolate frosting :

1. Heat the chocolate and solidified fat in the microwave for about 1 minute or in a water bath until melted.

A good tip:
For the classic version with wheat flour, just replace the Universal mix with plain flour or use store-bought biscuits.