"Milchschitte" with buttercream

What you need for the dough:

- 5 eggs (separated)
- 150g glucose
- 2 tablespoons oil
- 4 tablespoons water
- 120g gluten-free flour (I used the mix C from Schär)
- 20g cocoa powder


What you need for the cream:

- 260g margarine
- 260g glucose
- 2 tablespoons soy milk or lactose-free milk


How you make the "Milchschnitten":

For the dough you stir the egg yolk with the glucose to a cream adding oil, water, flour and cocoa powder. Then you beat the egg white until it's solid and mix it in to the dough. Bake the dough about 10 to 12 minutes at 160°C / 320°F on a baking sheet, covered with baking paper. Take care that the dough fills about the half baking sheet and that it's not too thin.

While baking you can already begin with the buttercream. The margarine should now have room temperature. If not, put it into the microwave about 10 seconds, so that it gets soft. Now you mix the margarine with the glucose and throw in the 2 tablespoons milk. Stir it until it's creamy and put it into the fridge.

the buttercream should have this consistence

After the dough is cooled down (needs about 1 hour to cool down), you can cut off the 4 borders in a straight line and cut the piece in the middle like this:

cut the dough like this

Then you have to turn round one of the two pieces of dough and butter it with the buttercream, so that it's about one finger thick and don't forget to fill out the corners.

Only butter one piece of dough

After this you just have to put the other piece of dough carefully on the first one and put it into the fridge again. After about half an hour you're finally able to cut it into pieces, as big as you want them.