'White Russian' by Sarah

Ingredients for 1 servings:

• 150 g butter, soft
• 150 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 4 eggs
• 250 g flour
• 3 tsp, leveled baking powder
• 3 tbsp cocoa powder, unsweetened
• 75 ml liqueur (coffee liqueur)
• 50 g chocolate shavings
• 500 ml whipped cream
• 100 ml vodka
• 2 packs Dr. Oetker paradise cream vanilla (dessert powder)
• 25 g chocolate shavings
• 1 sheet of white gelatin
• 50 ml vodka
• 50 ml milk
• 2 tsp sugar

Instructions

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

when guests come, with alcohol

Preheat the oven (electric: 180°C, fan: 160°C, gas mark 2-3). For the dough, cream the butter in a mixing bowl using the whisk attachment of a hand mixer on high speed until smooth. Gradually stir in the sugar, vanilla sugar, and salt. Stir until the mixture forms a thick paste. Gradually stir in the eggs (about half a minute each). Sift the flour with the baking powder and cocoa powder, then stir in the liqueur in two portions on medium speed. Place the dough on a greased baking sheet (30 x 40 cm) and smooth it down. Place a strip of aluminum foil folded several times in front of the dough. Sprinkle the grated chocolate over the dough. Place the baking sheet in the oven and bake for about 20 minutes. Place the baking sheet on a wire rack. Let the pastry base cool. For the topping, put the cream and vodka in a mixing bowl. Add the cream powder and beat with the whisk attachment of a hand mixer briefly on the lowest speed, then on the highest speed for about 3 minutes until creamy. Put about 4 tablespoons of the cream into a piping bag fitted with a 7mm diameter nozzle and set aside. Spoon the remaining cream onto the pastry base and smooth it down. Carefully trace the cutting lines with a knife. Pipe decorative squares into the pieces using the cream from the piping bag. Sprinkle grated chocolate into the spaces between the pieces. To decorate, soak the gelatine in cold water according to the package instructions and heat in a small saucepan, stirring constantly (do not boil), until completely dissolved. Mix the vodka with the milk and sugar, and stir in the gelatine well. Carefully pour the vodka-milk mixture into the piped squares. Chill the cake for at least 1 hour.