Vitamin gluten-free punch cuts with LianaVIT

1. Beat the egg whites until stiff. Add sugar, egg yolks, oil and water. Stir in the gluten-free Cake mix flour mixture by hand with a whisk.
2. Pour the dough onto a tray lined with baking paper. Bake at 180°C for 20-25 minutes. Let the baked sponge cake cool.
3. Remove the baking paper from the cooled sponge cake. Divide into 2 parts and cut one part in half with a biscuit cutter.
4. Pour LianaVIT raspberry into 200 ml of boiled, cooled water and mix. Apply jam to one cut carcass, add the other uncut carcass, pour prepared LianaVIT and coat with jam. We place the second cross-cut corpus and load it for 20 minutes.
5. For the icing, mix powdered sugar, punch icing, cold water and oil. Pour the prepared glaze onto the cake and spread it with a hot knife. Let it harden and cut with a hot knife.

A good tip:
The dessert is best cut before the frosting is completely set.

A good tip:
For the classic version, we replace the cake mix with plain flour and baking powder.