Chocolate cream cake

Ingredients for 1 servings:

• 7 protein
• 5 tbsp water, cold
• 240 g sugar
• 1 packet of vanilla sugar
• 7 egg yolks
• 280 g flour
• 1 packet of baking powder
• 6 cups of cream
• 100 g powdered sugar
• 6 packs of cream stiffener
• 5 tbsp cocoa powder
• 2 packets of vanilla sugar
• 6 tbsp jam to taste (e.g. strawberry, cherry)
• some sparkling wine or wine to drink

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Cooking/baking time approx. 45 minutes; Total time approx. 4 hours 45 minutes

For the sponge cake, beat the egg whites until stiff, then stir in the sugar and vanilla sugar. Then add the egg yolks and fold in the baking powder and flour mixture. Pour the batter into a springform pan and bake at 170°C for approximately 45-50 minutes. Let the base cool thoroughly, then cut it in half (3 layers). Soak the bottom layer with sparkling wine or wine, then spread with jam. Place a cake ring around the base. Now prepare the cream filling. Whip the cream and add the vanilla sugar, cream stiffener, cocoa powder, and powdered sugar (finely sifted) while stirring. Whip the cream until stiff. Spread 1/3 of the cream on the bottom layer. Place the middle layer on top of the cream filling and soak in sparkling wine or wine. Spread 1/3 of the cream filling on top, then place the lid on top and lightly soak. Spread the cream filling on top. Remove the cake ring and decorate the cake all around with cream filling. Fill a piping bag with the remaining chocolate cream and decorate the cake. Tip: Decorate with white cream or alternate chocolate and white cream for a great look. Refrigerate and let set for 2-3 hours.