Hamburger cake

Ingredients for 1 servings:

• 4 eggs
• 120 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 75 g flour
• 75 g cornstarch
• 250 g butter
• 200 g sugar
• 2 packets of vanilla sugar
• ½ pack of baking powder
• 1 pinch of salt
• 4 eggs
• 350 g flour
• 4 tbsp milk
• 2 tbsp cocoa powder
• 1 pack of cream powder (e.g. paradise cream vanilla)
• 300 ml milk
• 200 g kiwi(s), sliced
• 300 g strawberries, sliced
• 100 g red fruit compote, from the refrigerated section
• 100 g marzipan
• 100 g nougat, liquid
• 80 g brittle, hazelnut

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 1 hour 40 minutes; Total time approx. 2 hours 30 minutes

For the sponge cake, carefully separate the 4 eggs. Place the egg yolks and 2 tablespoons of lukewarm water in a bowl and beat with a hand mixer until frothy. Add 2/3 of the sugar, vanilla sugar and salt, then beat the whole thing on full speed until thick and creamy, about 6-8 minutes. Beat the egg whites until stiff peaks, then slowly add the remaining sugar. Whisk 1/3 of the egg whites into the egg yolk cream. Sift the flour and cornstarch over the mixture. Add the remaining egg whites and carefully whisk until smooth. Bake the batter in a springform pan lined with baking paper (175°C fan, 200°C electric oven, gas mark 3) for about 30 minutes. For the sponge cake, beat the softened butter with a hand mixer until fluffy. Add the sugar, vanilla sugar and salt and beat until the sugar has dissolved. Then beat in the eggs, one at a time. Mix and sift the flour, baking powder, and cocoa powder. Add the flour mixture alternately with the milk to the egg mixture. Pour the batter into a greased springform pan and bake in a preheated oven (180°C, approx. 60-70 minutes. Please do the skewer test). For the topping, prepare the cream mixture with the milk according to the package instructions. Turn the sponge cake out of the pan and cut off one layer. Turn the sponge cake out of the pan as well. First, take the sponge cake and spread it with a little vanilla cream. Place the sponge cake on top. Spread the remaining cream on top. Garnish with kiwis and strawberries on top of the cream. Spread the red fruit compote over the fruit. Form onion rings from the marzipan mixture and arrange them on the hamburger (if you don’t like marzipan, simply omit it). Place the other half of the sponge cake on top. Spread with the nougat mixture and sprinkle with the brittle.