Carmen's buttercream cake

Ingredients for 1 servings:

• 4 eggs, separated
• 160 g sugar
• 4 tbsp water, cold
• 200 g flour
• 4 tbsp cocoa powder
• 3 tsp baking powder
• some jam, sour red (cranberries)
• 250 g butter
• 150 g powdered sugar
• 1 pack of pudding powder, vanilla flavor
• 500 ml milk
• 3 tbsp sugar
• 2 cl rum
• 1 cup whipped cream, whipped stiff or
• 1 pack of chocolate coating
• Sweets (marzipan decorations, icing decorations)

Instructions

Working time approx. 2 hours; Total time approx. 2 hours

very suitable for birthdays and holidays

Whisk the egg whites with 3 tablespoons of cold water until frothy, then gradually add the sugar and beat until stiff peaks form. Lightly whisk the egg yolks and fold in. Fold in the flour, baking powder, and cocoa powder (sifted if necessary). Bake at 180-200°C for 20 minutes. Make a pudding from the milk, vanilla pudding powder, and sugar. Allow to cool; if possible, a skin should not form. Beat the butter with the icing sugar until frothy. Add the rum and continue beating. Now add the pudding a spoonful at a time and continue beating. Important: The butter and pudding must be the same temperature, otherwise the buttercream will curdle. It’s best to make the pudding a day in advance and remove the butter from the refrigerator the day before. Cut the cake base in half crosswise. Place the bottom layer on a nice serving plate, spread with cranberry jam (or another tart jam, preferably red), and spread some of the buttercream on top. Place the middle layer on top and spread with jam and buttercream again. Place the top layer on top and press firmly into place. To decorate, cover the cake with cream or chocolate coating and place beautiful marzipan roses or other marzipan or icing decorations on top.