Angel's Feast

Ingredients for 1 servings:

• 6 eggs
• 150 g sugar
• 1 lemon(s), grated peel
• 1 packet of vanilla sugar
• 180 g flour
• 1 liter of milk
• 160 g sugar
• 2 packets of pudding powder (vanilla)
• ⅛ liter coffee, boiled
• 2 tbsp rum
• 100 g jam (blackcurrant)
• ¼ liter whipped cream
• 40 g chocolate
• 30 g butter

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

For the sponge cake, beat the eggs, sugar, lemon zest, and vanilla sugar over steam at 40°C until thick and foamy. Remove from the steam and beat well with a mixer until cold. Sift the flour and fold in with a whisk. Spread the mixture finger-thick onto a baking tray lined with baking paper. Bake in a preheated oven at 200°C until golden brown. Once cooled, peel off the paper and cut out a 24 cm diameter sponge base. Place in the cake tin. Cut the remaining sponge base into coarse cubes and drizzle with coffee and rum. Spread the cake base with blackcurrant jam. Make a vanilla cream from milk, granulated sugar, and custard powder according to the instructions on the packet. Spread the cake base with a little hot vanilla cream and top with a few sponge cubes. Warm the blackcurrant jam and drizzle some of it over the sponge cubes. Repeat this process until all the sponge cake cubes, vanilla cream, and jam are used up. Finish with hot vanilla cream. Chill thoroughly. Remove the cake tin. Whip the cream until stiff and spread it over the cake. Finally, heat the chocolate and butter in a double boiler, stir until smooth, and then draw circles on the surface.