John Myers
Ingredients for 1 servings:
- 6 eggs
- 4 tbsp water, hot
- 200 g sugar
- 225 g nuts, ground or almonds
- 2 tsp baking powder
- 100 chocolate shavings
- 110 g flour
- 250 g apricot jam
- 1 pack of pudding powder, vanilla, for cooking
- 450 ml milk
- 2 tbsp sugar
- 250 g butter
- 1 tbsp cinnamon
- 1 marzipan cover, ready-made, or chocolate icing
Instructions
Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours
Chocolate cake with cinnamon buttercream
Base: Beat eggs, sugar, and hot water until frothy, then fold in nuts, flour, baking powder, and chocolate shavings. Grease a 24cm springform pan well, pour in the batter, and bake in a preheated oven at 190°C (do the toothpick test). Let the base cool and cut in half. Filling: Make a pudding from milk, pudding powder, and sugar, let cool, stirring frequently to prevent a skin from forming. Cream the butter and cinnamon until frothy and slowly stir in the cooled pudding. Gently warm the jam and spread it on the bottom layer, then place the second layer on top. Spread about half of the cinnamon cream on the second layer, then the third layer. Spread the remaining cream on this. Chill the cake for at least 1 hour. You can now cover the cake all over with warmed chocolate icing or decorate it with the marzipan. Roll out the marzipan and place it over the cake, lightly pressing down the sides, and trim off any excess. You can possibly cut out small motifs from the leftovers.
Facebook Comments