Twinkies

Ingredients for 12 servings:

• 1 bag of ready-made cake mix (light or vanilla flavor)
• 175 ml water
• 4 egg whites
• 350 g sugar (granulated sugar)
• 350 g butter or margarine
• 350 g lard or coconut oil
• 50 g flour (white flour)
• 250 ml milk, coconut milk or soy milk
• 2 tsp vanilla extract
• Grease for the mold, preferably baking spray

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 45 minutes

if required also without dairy products

You will also need aluminum foil, wooden skewers, and a piping bag. Wrap an empty spice shaker or similar container with a diameter of approximately 4 cm and a height of at least 12 cm in aluminum foil to create a tubular baking pan. Leave the top open. You will need 12 pans. Preheat the oven to 160°C (top/bottom heat). In a bowl, combine the cake mix with the water. In a second bowl, beat the egg whites until stiff peaks form. Stir 1/3 of the egg whites into the cake mix, then fold in the remaining 2/3. Grease the previously prepared aluminum pans and fill each one 3/4 full (approx. 9 cm high) with the cake mix using a piping bag. Bake the filled pans upright on a baking sheet for approximately 30 minutes. Then let them cool to room temperature. If you are in a hurry, you can also chill the pans in the refrigerator for approximately 1 hour. Combine the sugar, butter, flour, and lard in a bowl, then add the milk and vanilla extract. Remove the aluminum foil and pierce each cake with the blunt end of a wooden skewer, making three holes about halfway up—do not pierce all the way through! Using a piping bag, pipe the filling over the holes you just made.