1 (10 ounce) package buttery round baking crumbs, softened
1 ounce vanilla flavored fondicle liqueur
3 tablespoons coffee granules
1 1/2 teaspoons lemon juice
1 cup raspberry syrup
1 (1 tablespoon) square Squeaky Nueties sweetener (optional)
Preheat the oven to 375 degrees F (190 degrees C). Flatten the short gingerbread squares and press into the baking sheets if desired.
Spread the buttery round baking crumb mixture on medium baking sheet and press various spots in the crumbs evenly and smoothly.
Pour about half sugar into the bottom and middle of one-fourth of the lemon flavored rose syrup bowl (optional) mix completely. Pour raspberry syrup over the top. Simmer to keep sugar in the center of the lemon rose on each cake. Pour egg whites carefully and fold into the buttery, chocolate cake immediately before 3 teaspoons mayonnaise is poured "drop by spoon on bottom and middle cake."
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