Cream cake with white and milk chocolate

Ingredients for 1 servings:

• 500 ml cream
• 75 g white chocolate
• 100 g chocolate, milk
• 4 m.-sized eggs
• 4 tbsp water, hot
• 150 g sugar
• 1 packet of vanilla sugar
• 90 g wheat flour
• 100 g cornstarch
• 3 tsp, leveled baking powder
• 10 g cocoa powder
• 3 packs of cream stiffener
• e.g. chocolate sprinkles

Instructions

Working time approx. 40 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 20 minutes; Total time approx. 13 hours

For the base, beat the eggs and hot water with a hand mixer for 1 minute until frothy. Then mix the sugar and vanilla sugar and add them after 1 minute. Then beat everything for about 2 minutes. Mix the flour, cornstarch, baking powder, and cocoa powder and sift half of it onto the egg mixture. Briefly mix in on the lowest speed. Mix in the rest of the flour in the same way. Line the springform pan with baking paper and grease the sides. Pour the batter into the springform pan and bake at 200°C (convection oven) for about 20 minutes. Once cooled, divide the base in half. Make a cake ring around one of the two layers. For the cream, melt the white chocolate in 200 ml of cream and the milk chocolate in 300 ml of cream and chill overnight. Then whip the cream with a sachet of cream stiffener. Spread the white chocolate cream on the first cake layer and place the second cake layer on top. Then add 2/3 of the milk chocolate whipped cream and spread evenly. Before serving, spread the remaining cream around the outside of the cake and decorate with chocolate sprinkles.