Chocolate cream cake

Ingredients for 12 servings:

• 2 eggs
• 2 tbsp water, hot
• 1 tbsp vanilla sugar
• 100 g sugar
• 75 g flour
• 50 g cornstarch
• 1 tsp baking powder
• 3 cups whipped cream
• 100 g powdered sugar
• 2 points cream stiffener
• 1 tbsp vanilla sugar
• 30 g cocoa powder
• 100 g dark chocolate
• some coconut oil

Instructions

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

Beat the eggs and water until frothy. Mix the sugar and vanilla sugar and add to the egg mixture, beating until thick. Sift the flour, cornstarch, and baking powder into the egg mixture and carefully fold in. Preheat the oven. Pour everything into a springform pan (28 cm diameter) and bake until golden brown (at 200 degrees Celsius for about 25 minutes). Let the base cool and cut in half. Carefully melt the icing ingredients and spread some of it on the bottom layer. For the filling, whip the cream, powdered sugar, vanilla sugar, and cream stiffener until stiff. Put about 3 tablespoons of the cream mixture into a piping bag. Sift the cocoa powder into the remaining cream and stir in. Spread 3/4 of the cream on the bottom layer. Place the top layer on top and press down lightly. Spread the icing over the top and spread the remaining cream around the edges. Garnish as desired.