Vanilla cream cake

Ingredients for 1 servings:

• 8 eggs
• 200 g sugar
• 2 packets of vanilla sugar
• some salt
• 280 g flour
• 2 tbsp cocoa powder
• some butter for the mold
• 1 tbsp breadcrumbs for the mold
• 500 ml milk
• 4 egg yolks
• ½ pack of pudding powder (vanilla flavor)
• 30 g sugar
• 1 vanilla pod(s), pulp
• 4 egg whites
• 150 g powdered sugar
• 5 tbsp Nutella or other hazelnut spread
• 200 g almond flakes
• 2 cups whipped cream
• some cocoa powder for dusting

Instructions

Working time approx. 2 hours 30 minutes; Total time approx. 2 hours 30 minutes

Cream cake with vanilla filling and two-tone sponge cake base

For this cake, two sponge cakes are baked. The listed ingredients are sufficient for both layers. For the light sponge cake, beat 4 eggs, 100g sugar, and 1 sachet of vanilla sugar until fluffy. Make sure you beat the mixture for at least 7 minutes, otherwise the sponge cake will not rise. Add a little salt while beating. Sift over 140g flour and carefully fold in. Pour the mixture into a greased 26cm springform pan dusted with breadcrumbs. Bake in a preheated oven at 180°C for about 15-20 minutes. Turn out onto a wire rack to cool. Repeat with the remaining eggs, sugar, vanilla sugar, salt, and flour. Sift the cocoa powder and flour over the egg mixture and bake the dark sponge cake at 180°C for about 15-20 minutes, then let it cool. While the two layers are cooling, prepare the cream. To make this, mix 4 tablespoons of milk with the egg yolks, pudding mix, sugar, and vanilla. While the milk is boiling, beat the egg whites until stiff peaks form. As soon as the egg whites begin to stiffen, slowly add the sifted icing sugar and continue beating until stiff peaks form. Pour the mixed pudding mix into the hot milk and bring to a boil a few times, stirring continuously. Fold the egg whites into the hot pudding, bring back to a boil briefly, and then remove from the heat. Allow the cream to cool slightly, stirring frequently. Then lightly toast the flaked almonds in a pan and whip the cream until stiff peaks form. Cut each of the two sponge cakes in half. Place the bottom layer of the light-colored sponge cake on a cake plate and spread some of the still-warm cream on top. Place a dark-colored sponge cake on top and spread some Nutella on top. Place a light-colored sponge cake on top and spread more cream on top. Continue in this way until all the sponge cakes have been used in the cake. Spread the remaining cream on top and spread it evenly. Fill a piping bag with the remaining frosting and pipe small rosettes around the edge. Then spread the whipped cream around the edge of the cake and sprinkle with flaked almonds. Finally, dust the cake with cocoa powder. A quick tip: If you let the cake rest for a day or two before eating, the cream will have a chance to infuse, making it taste even better!