Pencil cake

Ingredients for 1 servings:

• 150 g margarine, soft
• 150 g sugar
• 1 sachet of vanilla sugar
• 4 eggs
• 200 g flour
• 3 tsp, leveled baking powder
• 100 g chocolate sprinkles
• 175 g jam (raspberry jam)
• 1 bag of jelly (raspberry flavor)
• 100 ml water
• 600 g whipped cream
• 50 g sugar
• 1 sachet of vanilla sugar

Instructions

Working time approx. 50 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 20 minutes; Total time approx. 4 hours 10 minutes

Cake for school enrollment

Beat margarine, sugar, and vanilla sugar (1 sachet) until smooth. Then beat in the eggs on high speed. Mix the flour with the baking powder and beat in in two batches on low speed. Finally, add the chocolate sprinkles (reserve about 2 tablespoons for decoration). Spread the dough evenly on a baking sheet. Bake in a preheated oven at 175°C (top/bottom heat) for about 20 minutes. After baking, let the cake cool. Then cut the base into three pieces (40 x 8 cm, 40 x 10 cm, and 40 x 12 cm). Trim one end of the strips to create a pencil shape. Spread the jam over the top of the cakes. For the filling, mix the jelly with just 100 ml of cold water and let stand for 5 minutes. Meanwhile, beat the cream, sugar, and vanilla sugar until stiff. Heat the jelly while stirring (do not let it boil!) until everything is dissolved. Then mix 2-3 tablespoons of the cream with the lukewarm jelly, then add the remaining cream. Place the largest cake strip on a cake plate and spread with 1/4 of the raspberry jelly cream. Then place the middle layer on top and spread with 1/3 of the remaining raspberry cream. Place the top layer on top and press down lightly. Spread the remaining raspberry cream all around the cake so that a pencil shape is visible. Now sprinkle the chocolate sprinkles on the tip of the pencil and at the end to form the pencil’s lead. You can also sprinkle two more lengthwise stripes. The cake must stand in the refrigerator for at least 3 hours. Tips: Decorate with A, B, or C letters and text as desired. You can also use apricot jam instead of raspberry jam. Instead of raspberry-flavored jelly, you can also use woodruff or lemon.