Sacher tricorn

Ingredients for 1 servings:

• 70 g butter
• 70 g sugar
• 3 eggs
• 90 g chocolate coating, whole milk
• 3 tbsp sugar
• 70 g flour
• ½ tsp baking powder
• 200 g ladyfingers
• 3 cups of cream
• 1 pack of cream powder (paradise cream), cream caramel
• 1 packet of vanilla sugar
• some milk
• some Baileys Irish Cream

Instructions

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

for 15 pieces

For this cake, you need a triangular pan, which you can buy in a store, or you can have a piece of stainless steel formed by a metalworking company. I chose the second option because it cost less money. Dough: Separate the eggs. Make a batter with butter, 70g sugar, egg yolks, melted chocolate coating, flour, and baking powder. Beat the egg whites until stiff peaks form and add the 3 tablespoons of sugar. Fold the egg whites into the batter. Spread the batter on a baking sheet lined with baking paper and bake at 180°C for about 20 minutes. Cream: Mix the cream with the cream powder and vanilla sugar and beat for a few minutes until stiff peaks form. Line the pan with aluminum foil. Mix a little milk and liqueur in a 1:1 ratio. Dip the sponge fingers, unsweetened side, into the mixture and place them in the pan with the sugared side facing out. Put the caramelized cream into a piping bag and pipe it onto the sponge fingers in the pan. Cut 4 different-sized strips from the cooled batter. Layer 3 different-sized strips in a pyramid shape in the caramel cream. Cover everything again with the caramel cream and add the last large strip of batter as the final layer. Place the cake plate on top and turn out. Decorate with the remaining caramel cream.