Bavarian Cream Cake

Ingredients for 1 servings:

• 6 eggs
• 250 g sugar
• 130 g flour
• 130 g cornstarch
• 1 packet of pudding powder (vanilla)
• ½ liter of milk (preferably a little less)
• 6 sheets of gelatin
• 500 ml whipped cream
• Sugar
• 1 portion of marzipan, already rolled out into dough (available ready-made)

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Total time approx. 13 hours

For the base, beat the eggs and sugar with a mixer until a creamy, almost white mixture forms. Mix the flour with the cornstarch, sift, and carefully fold into the egg mixture. Pour the batter into a springform pan lined with baking paper and bake in a preheated oven at 160°C (top/bottom heat) for about 50-60 minutes. For the cream, prepare the pudding according to the package instructions, but with a little less milk. Soak the gelatin in cold water, squeeze it out, and dissolve it in the still-hot pudding. Then let the pudding cool. The whipped cream should be warmer than refrigerator temperature (simply remove it from the refrigerator for a short time) so the cream doesn’t curdle too easily. Whip the cream and mix it with the almost-set pudding (a few lumps don’t matter; you won’t notice them once the cream has set). Sweeten the cream with sugar, if desired. Halve the base and place it in a cake ring or springform pan around it. Spread half of the cream on top. Then place the second half of the base on top and spread the remaining cream. Refrigerate the whole thing for a few hours (preferably overnight). Once the cream has set, remove the cake ring and place the marzipan topping on top.