Filled Sponge Cake

Preparations:

1. Mix the flour, cornstarch, baking powder and cocoa and sift into a container.
2. Lightly brush the edges of a 28 x 37 cm baking frame (it is advisable to set the frame to 23 x 37 cm, the cake will be taller and more attractive. Baking time will be approx. 7 minutes longer). So that the frame dimensions don’t slip, I fix the frame with clothespins, which are removed before baking. I cover the clips on the frame where the dough could stick with small strips of parchment paper. Place the prepared baking frame on an oven tray lined with baking paper.
3. Preheat the oven to 180 ° top / bottom heat. Line a baking sheet with parchment paper.

Preparation of the dough:

1. Beat the 4 eggs in the bowl of the electric food processor or the bowl of an electric hand mixer and beat with the beater on speed 3, add the sugar and then beat on the highest speed (approx. 5-6 minutes) until frothy. Turn the stirring speed down to level 3, add the milk, a pinch of salt, the oil, the vanilla sugar and the lemon zest and stir again briefly. Turn off the electric mixer.
2. Now add the flour, cornstarch, baking powder and cocoa to the mixture and stir in 2 or 3 portions by hand using a wooden spoon or whisk from the outside in and from top to bottom. The consistency of the dough should be medium.
3. Now fill the dough into the baking frame, distribute it evenly and bake on the middle rail of the oven for 20-25 minutes. (Chopstick sample)
4. Take the baked cake out of the oven and let it cool for about 5 minutes. Punch more or less even holes in the cake with the back of a perforated nozzle. Put the punched cake remnants aside.

Preparation of the pudding cream:

1. Sift the cornstarch, the flour into a suitable saucepan, add the sugar and the pulp of the vanilla pod, stir everything together with about 10 tablespoons of cold milk with a whisk and then pour in the rest of the milk, stir everything again until smooth,
2. Heat the hotplate to medium heat, place the saucepan with the mixture on it and bring the pudding to a boil over medium heat, stirring constantly. When the pudding is boiling, add the 30 g butter while stirring. As soon as the butter has melted, remove the saucepan from the stove and cool the pudding down to “hand warmth”. Stir every now and then to avoid skin formation.

To the finish:

1. Fill the “hand-warm” pudding into a ready-made piping bag, cut a correspondingly large hole from the top of the piping bag and pour two thirds of the cream into the holes of the cake. Apply the last third of the cream on the entire surface of the cake with a palette and spread evenly.
2. Now finely crumble the punched cake remnants and sprinkle on the pudding cream. Chill the cake for about 12 hours. Remove the baking frame and cut the cake into pleasing pieces.
3. Bon appetit!