Chimney Sweep Cake

Ingredients for 1 servings:

• 1.2 kg whipped cream
• 400 g flour
• 400 g powdered sugar
• 200 g dark chocolate coating
• 5 bags of cream stiffener
• 2 bags of vanilla sugar

Instructions

Working time approx. 2 hours; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour; Total time approx. 15 hours

Preheat the oven to 200°C fan/convection oven. Transfer the diameter of a 26cm springform pan to two sheets of baking paper, subtracting 1cm. Mix 400g of cream, flour, and icing sugar with a hand mixer until smooth. Transfer the mixture to a piping bag. Place the first paper circle on a baking tray and, using a flat nozzle, fill the circle drawn on the baking paper. Make sure the stripes are not too thick. Bake in the preheated oven on the middle shelf for about 10 minutes, until the edges are golden brown. During this time, pipe the mixture onto the second sheet. After baking, remove the baking paper with the baked base from the oven and place it on a flat surface. Place the other prepared baking paper on the tray and bake. Let the finished base cool for about 1 minute, then turn out and let it cool completely on a flat surface. Repeat these two steps until all the dough is used up. You should end up with 5 crispy layers. Use any leftover batter for something else. For the filling, whip the remaining cream with vanilla sugar and cream stiffener until stiff and transfer to a piping bag fitted with a 5mm nozzle. Place the first layer in a rimmed springform pan and pipe some of the cream evenly over the layer (you can also use a palette knife for this). Alternate layers of cream and layers, finishing with a layer with the smooth side facing up. Refrigerate the cake for about 1 hour. Then melt the chocolate coating and spread it over the top layer. Refrigerate overnight.