Buttercream cake basic recipe

Ingredients for 1 servings:

• 300 g sugar
• 300 g flour
• 1 packet of vanilla sugar
• 6 eggs
• 1 pinch of baking powder
• 1 pinch of salt
• ½ jar jam (blackcurrant jam)
• 250 g butter
• 1 pack of pudding powder, vanilla flavor
• 2 tbsp sugar
• ½ liter of milk
• 50 g powdered sugar
• possibly chocolate decoration

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

with pudding

Beat the eggs with sugar, vanilla sugar, and salt until frothy. Mix the flour with the baking powder, sift it into the foam mixture, and fold it in loosely. Bake the sponge cake at 200 degrees Celsius for about 35 minutes. Once cooled, cut it in half horizontally twice. Make a vanilla pudding from the pudding powder, sugar, and milk according to the package instructions. Let it cool in a double boiler, stirring constantly with a whisk to prevent a skin from forming. Beat the room-temperature butter with the icing sugar until fluffy, then add the pudding a spoonful at a time. Spread the blackcurrant jam on the bottom sponge cake layer. Place the middle layer on top, spread one-third of the buttercream on top, and place the top layer on top. Cover the top and all around the cake with buttercream. Using a piping bag, mark each cake slice with a tuft of buttercream and decorate with chocolate decorations if desired. Tip: You can of course also make the buttercream with chocolate pudding, then you have a delicious chocolate cream cake.