Bavarian Cream Cake

Ingredients for 1 servings:

• 5 egg whites
• 140 g sugar
• 1 pinch of salt
• 5 egg yolks
• 75 g flour
• 75 g cornstarch
• 10 g butter
• 7 sheets of gelatin
• 3 egg yolks
• 1 pinch of salt
• 375 ml milk
• 1 vanilla pod(s)
• 550 g cream
• 3 tbsp rum

Instructions

Working time approx. 50 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 35 minutes; Total time approx. 3 hours 25 minutes

Preheat the oven to 180°C. Make a sponge mixture from 5 egg whites, sugar, salt, 5 egg yolks, flour, and cornstarch. Pour into a greased and dusted springform pan. Bake in the preheated oven for 30-35 minutes, then let cool. For the cream, soak the gelatin in plenty of cold water. Mix 3 egg yolks with salt. Bring the milk, sugar, and the split vanilla pod to a boil, remove from the heat, and slowly pour into the egg yolks while stirring constantly. Remove the vanilla pod. Pour the egg mixture back into the saucepan and return to the stovetop. Heat the mixture, stirring constantly, until the mixture has thickened slightly and forms rose-shaped rings when blown on. Pour the mixture through a sieve into a bowl, add the well-squeezed gelatin, and mix. Cool the stock in a bain-marie, stirring occasionally. In the meantime, whip the cream until stiff peaks form. Cut the cooled sponge cake in half horizontally, place the bottom layer on a cake plate, and surround it with a cake ring. As soon as the cooled stock begins to set slightly, add the rum and carefully fold in the whipped cream. Pour the cream into the ring, smooth it down, and place the second layer on top, decorating as desired. Refrigerate the cake for about 2 hours.