Buttercream cake

Ingredients for 1 servings:

• 125 g sugar
• 3 eggs
• 80 g flour
• 1 packet of vanilla sugar
• 125 g sugar
• 3 eggs
• 80 g flour
• ½ tsp baking powder
• 1 packet of vanilla sugar
• 500 ml milk
• 75 g sugar
• 1 packet of pudding powder (vanilla)
• 200 g butter
• 7 tsp apricot jam for spreading

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Set the butter out for the cream so it will be at room temperature later. For the first layer, separate the eggs. Beat the egg yolks with the sugar until light and fluffy. Beat the egg whites with the vanilla sugar until stiff peaks form. Carefully fold the egg whites into the egg and sugar mixture, gradually folding in the flour. Pour the batter into a springform pan (approx. 26 cm in diameter). Bake in a preheated oven for approx. 25-30 minutes at 150°C and then for 5 minutes at 175°C with a fan oven. Bake the second layer in the same way as the first, but mix the flour with the baking powder beforehand. The oven will also still be warm, so the second layer only needs 20-25 minutes at 150°C and 5 minutes at 175°C with a fan oven. For the buttercream, mix the pudding with the milk and sugar according to the package instructions. Transfer the pudding to a bowl to cool and place cling film over the bowl. To speed up the cooling process, you can also put the pudding in the refrigerator. However, it shouldn’t be cold afterwards; it should be at room temperature. Beat the butter you laid out at the beginning with the whisk of a mixer until light and fluffy. Gradually mix the pudding with the butter. Strain the apricot jam through a sieve. Split the second layer horizontally. Spread a thin layer of buttercream on the bottom layer. Place the bottom part of the second layer on top and then spread it with the apricot jam. Place the last layer on top and cover the entire cake with buttercream (there will probably be some leftover to give to Dad). Cover the cake with aluminum foil and refrigerate overnight until ready to eat.