White chocolate cake

Ingredients for 1 servings:

• 125 g sugar
• 150 g butter
• 150 g white chocolate
• ¾ pack of baking powder
• 5 drops of flavoring (vanilla flavor)
• 2 packets of vanilla sugar
• 225 g flour
• 65 g cornstarch, or 2 packs of vanilla pudding powder
• 4 eggs, separated
• 1 pinch of salt

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

vanilla and juicy

Separate the eggs and beat the egg whites with a pinch of salt until stiff peaks form, then chill briefly. Carefully melt the butter and finely chopped chocolate in a saucepan over the lowest heat, stirring constantly. Melt on the lowest heat so that both ingredients are well combined. Chill briefly. Now add the sugar, flavoring, and vanilla sugar to the saucepan, beat in with a hand mixer, and gradually add the egg yolks. Beat for about 1/2 minute per egg yolk. Do not add all the egg yolks at once, as otherwise the yolks will curdle. Add the flour mixed with the starch or pudding powder and baking powder, and stir only until the ingredients are well combined. This is best done with a spoon or spatula. Fold in the stiff peaks of egg whites last, then pour the mixture into a well-greased pan. (All pans are suitable.) Bake the cake at 180°C (top/bottom heat) or 165°C (fan oven) for about 40-45 minutes. Let it cool in the pan for at least 15 minutes before turning it out. The cake is pleasantly sweet, but if you don’t like it, you can reduce the sugar content. It tastes especially good if you use real vanilla instead of vanilla flavoring. The cake stays fresh and moist for a long time.