Bible cake

Ingredients for 12 servings:

• 7 protein
• 220 g sugar
• 7 egg yolks
• 2 packs of pudding powder, vanilla
• 130 g flour (approximately)
• 1,400 g whipped cream
• 100 g sugar
• 200 g dark chocolate
• 400 g marzipan – raw mass
• 200 g powdered sugar
• Food coloring
• Cocoa powder
• Couverture, dark chocolate

Instructions

Working time approx. 1 hour 30 minutes; Rest period approx. 1 day; Total time approx. 1 day 1 hour 30 minutes

The special cake for special occasions

Heat two cups of cream in a saucepan or in the microwave (do not boil!) and dissolve the 200g of chocolate in it. Refrigerate overnight. Beat the egg whites until frothy, then add the sugar and beat until stiff peaks form. Fold in the egg yolks, mix the custard powder with the flour, sift it over the beaten egg whites, and whisk to thoroughly incorporate. Spread the sponge mixture onto a deep baking tray (I use a square Vemmina baking tray and stretch it to 30x37cm) and bake in a preheated oven for about 25 minutes. (Top and bottom heat 200°C, fan oven 180°C, gas mark 4). Cut the cooled sponge cake in half with a long knife. This works best if you baked the sponge cake the day before! Cut a narrow diagonal strip off the left and right sides of the top layer. For the filling, beat the remaining cream with the sugar until stiff peaks form. Whip the now cooled chocolate cream as well; it will become wonderfully creamy! Then fold the chocolate cream into the whipped cream and mix well. Spread about half of the chocolate cream on the bottom sponge layer. Place the two diagonal strips from the top layer about 10 cm from the edge and enclose them in the cream. Place the second layer on top and press down into a “book shape.” Then cover the entire cake with cream. Decorate the edge with the coarse comb of a spatula and, if desired, apply a little cocoa with a brush. Knead the marzipan with powdered sugar and roll it out between two baking sheets or sheets of baking paper. Cut to the size of the cake (I use a maxi cutter) and cover the cake with marzipan. Important: Apply the marzipan topping on the same day the Bible is to be consumed. Otherwise, the moisture from the cream can cause the marzipan to dissolve. Decorate the top of the Bible with cocoa, chocolate coating, and marzipan as desired. TIPS: I omit the sugar in the cream filling; otherwise, the cake is too sweet for me. I don’t use chocolate coating to decorate the cake, but rather lukewarm hazelnut spread; it works much better. I fill a small freezer bag with 1 tablespoon of the spread, tie a tie, and snip off a tiny tip with scissors. And off you go! (The consistency of chocolate coating is almost as good for writing if you stir a few drops of rum into the warm, melted chocolate!) If you’re in a hurry, or don’t feel like making marzipan roses, you can also use ready-made sugar roses for decoration.