Vanilla cream cake with cream coating

Ingredients for 1 servings:

• 8 eggs
• 12 tbsp water, hot
• 300 g sugar
• 2 packets of vanilla sugar
• 200 g flour
• 200 g cornstarch
• 4 tsp baking powder
• 50 g cocoa powder
• 750 ml buttermilk
• 2 packs of vanilla pudding powder for 1 liter
• 80 g vanilla sugar
• 250 g mascarpone
• 400 g whipped cream
• 2 tsp sugar
• 2 packs of cream stiffener
• Chocolate glaze

Instructions

Working time approx. 50 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 30 minutes

Recipe born out of necessity – surprisingly delicious

When visitors announced they were coming on Saturday evening, and of course no shops in my area were open, I had to improvise with whatever I had in my cupboards and fridge. From the ingredients listed, I came up with the following cake recipe on February 25, 2017: Beat eggs on high for about 3 minutes, adding the hot water a spoonful at a time, then the sugar and vanilla sugar. Mix the flour, starch and baking powder, stir into the egg mixture, and finally stir in the cocoa. Pour the batter into a 26cm or 28cm springform pan, bake for about 40 minutes at 180°C (top/bottom heat), let cool on a wire rack, and cut in half twice crosswise. For the vanilla cream, mix the pudding powder with the vanilla sugar and 10 tablespoons of buttermilk. Bring the remaining buttermilk to a boil, remove from the heat and stir in the mixed pudding powder, then bring to a boil, stirring constantly. Immediately transfer to a mixing bowl, add the mascarpone, and mix until smooth. Place the bowl in a cold water bath and continue stirring until the vanilla cream has cooled. Spread 1/3 of the vanilla cream on the first layer, place the second layer on top, pressing down lightly, spread the second third of the cream on the second layer, place the third layer on top, also pressing down lightly, spread the remaining cream on the third layer, and chill the cake. For the cream coating, whip the whipped cream with sugar and cream stiffener until stiff, then spread it on and around the cake, smoothing it down. Melt the cake glaze in a hot water bath and spread it over the cake in thin lines and drops using a teaspoon. Finally, let the cake rest for about 1 hour. Our visitors thought the cake was delicious, and after reading the list of ingredients, their main question was: “How do people come up with ideas like that?” Tip: If you need something faster, you can also use a ready-made three-layer Viennese cake base.