Happy Chocolate Vanilla Cake

Ingredients for 1 servings:

• 4 eggs
• 150 g powdered sugar
• 150 g butter, liquid
• 70 g flour, non-stick
• 40 g pudding powder, vanilla
• ½ tsp baking powder
• 5 eggs
• 100 g butter
• 120 g chocolate
• 50 g nougat
• 50 g powdered sugar
• 50 g sugar
• 150 g hazelnuts, grated
• 50 g breadcrumbs or flour
• ½ tsp baking powder
• 250 ml milk
• 30 g pudding powder, vanilla
• 1 vanilla pod(s)
• 1 egg yolk
• 150 g sugar
• 1 tbsp rum
• 250 g butter
• 250 ml whipped cream
• 200 g chocolate (cooking chocolate)
• 260 g chocolate (cooking chocolate)
• 120 g butter

Instructions

Working time approx. 1 hour 30 minutes; Total time approx. 1 hour 30 minutes

with two bases and creams – beautifully tall and a hit in terms of taste!

Important! The Parisian cream should be prepared the day before, as it needs to rest for about a day. For the sponge cake base, grease a 26cm diameter cake tin. Beat the eggs with sugar for a very long time until frothy, then stir in the butter and continue beating, gradually and carefully folding in the flour, custard powder, and baking powder. Bake at 175°C (top and bottom heat) for about 40 minutes. For the chocolate nougat base, grease a dish of the same size. Separate the eggs. Beat the egg whites with granulated sugar until stiff, then fold in the melted chocolate. Mix the egg yolks with butter and icing sugar, and stir in the melted nougat. Carefully fold in the nuts, breadcrumbs, and baking powder, finally folding in the chocolate foam. Bake at 180°C (top and bottom heat) for another 40 minutes. Be sure to bake each layer separately, otherwise the sponge cake will not rise properly! After cooling, cut each layer in half in the middle. For the vanilla cream, make a pudding from milk, pudding powder, and vanilla bean seeds according to the package instructions. Allow to cool. Cream the butter with sugar, rum, and egg yolk until fluffy, then stir in the pudding in small batches. For the Parisian cream, bring the whipped cream to a boil and slowly stir in the chocolate, chopped into small pieces. Let the chocolate cream rest in the refrigerator for 24 hours (at least overnight), then beat it with a mixer until creamy. Now assemble the cake: start with the chocolate nougat base, then add half of the vanilla cream, then the sponge cake base, then the entire Parisian cream. Then add the second chocolate nougat base and the other half of the vanilla cream, and then the second sponge cake base. For the chocolate glaze, melt the butter and chocolate in a double boiler, mix the glaze well, and cover the cake with it.