Birthday cake

Ingredients for 1 servings:

• 4 eggs
• 400 g flour
• 250 g margarine
• 400 g sugar
• 2 packets of vanilla sugar
• 300 ml milk
• 2 packets of baking powder
• 40 g cornstarch
• 2 pinches of salt
• 1 can condensed milk, sweetened (Milkmaid)
• 500 ml milk
• 3 tbsp cornstarch
• 10 prunes
• 100 ml water
• 1 small can of pineapple
• some desiccated coconut

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 40 minutes; Total time approx. 1 day 1 hour 10 minutes

a recipe from Brazil

Bake two layers on two baking sheets. First, beat two eggs with 200g sugar and 1 sachet of vanilla sugar until frothy. Fold in 125g margarine and a pinch of salt. Mix 200g flour with 1 sachet of baking powder and 20g cornstarch, then stir into the batter alternately with 150ml of milk. Spread this portion onto a baking sheet lined with baking paper and bake in the oven at 200°C for approx. 18-20 minutes. Meanwhile, prepare the second portion of batter in the same way and bake on a second baking sheet. For the cream, bring 0.5 liters of milk to the boil using a can of Milchmädchen (milk milk). In a small bowl, mix 3 tablespoons of cornstarch with a little cold milk and stir into the hot milk. Stir briefly; if the cream is too runny, you can mix a little more cornstarch with cold milk and fold it in. Cook the dried plums with about 100 ml of water for about 5 minutes, then puree. Puree the pineapple, without the juice, too. Then stir 1/3 of the cream into the plums and pineapple. Halve the two cake layers, then layer them. The first layer is cake (please pierce all four layers a few times with a fork). On top goes half of the pineapple cream. Then comes the next cake layer, and on top goes the entire plum cream. Then the third cake layer, the rest of the pineapple cream, then the fourth layer, and the remaining cream without the fruit on top. Sprinkle with coconut flakes. Best left to set in the refrigerator for 1 day.