Vanilla-chocolate-almond cake

Ingredients for 1 servings:

• 4 eggs, separated
• 200 g sugar
• 4 tbsp water, cold
• 120 g flour
• 1 tsp baking powder
• 80 g cornstarch
• Fat for the mold
• 500 g butter
• 60 g jam (raspberry jelly)
• 500 ml pudding (vanilla flavor)
• ½ bottle of vanilla flavoring
• powdered sugar
• 250 ml pudding (chocolate)
• n. B. almond flakes
• e.g. Confectionery (Chocolate Crossies)

Instructions

Working time approx. 1 hour; Rest period approx. 2 days; Cooking/baking time approx. 25 minutes; Total time approx. 2 days 1 hour 25 minutes

delicious and simple holiday cake

First, prepare the sponge cake, ideally two days before serving. Preheat the oven to 200°C and grease a cake tin. Separate the four eggs. Beat the egg whites with the four tablespoons of cold water until frothy. Gradually add the sugar. Then stir in the egg yolks. Sift the flour, baking powder, and cornstarch, then carefully fold into the egg-sugar mixture. Pour the batter into the greased cake tin and bake for 25 minutes. Let the sponge cake cool. Cut the base in half lengthwise. Soften the butter. Meanwhile, spread the raspberry jelly evenly on the bottom layer. For the vanilla cream, beat 375g of softened butter with a whisk in a tall container until fluffy, then add the vanilla pudding a spoonful at a time. Add half a bottle of vanilla extract and sprinkle in a little powdered sugar. Spread the vanilla cream over the raspberry jelly. Place the middle layer on top. For the chocolate cream, cream 125g of softened butter in a tall bowl until fluffy, fold in the chocolate pudding a spoonful at a time, and add a little powdered sugar. Spread the mixture over the middle layer and place the cake topper on top. Spread the remaining vanilla cream evenly over the cake topper and the sides. Toast the flaked almonds in a pan and sprinkle them over the cake topper. Finally, place the chocolate crosses on the outer edge.