Gluten-free shake cake with fruit

1. Beat the egg whites until stiff, gradually add sugar and yolks one at a time, and finally add water and oil slowly. Lightly mix the cake mix. Pour onto a baking sheet lined with baking paper and bake at 180°C for 15-20 minutes.

2. Put all the ingredients for the filling in one container, which we close with a lid and shake for about 1 minute until all the ingredients are mixed. Finally, we can mix more thoroughly with a wooden spoon. Spread on the baked, cooled gluten-free crust.

3. Whip the whipping cream, mix in the sour cream and sugar. Spread the whipped cream on the filling. Let it harden in the refrigerator for about 1 hour.

4. Decorate with grated chocolate.