John Myers
Ingredients for 1 servings:
- 1 Viennese floor, dark, three-layer
- 3 cups of whipped cream, 200 g each
- 3 packs of cream stiffener
- 250 g Kinder chocolate
- 100 g chocolate (Schokobons)
- 1 pack of cream powder for cake cream (vanilla flavor)
- 200 g butter, soft
- 300 ml milk, cold
- 1 marzipan cover
- n. B. Cake decoration of your choice
Instructions
Working time approx. 1 hour; Rest time approx. 12 hours; Total time approx. 13 hours
Pour the whipped cream into a saucepan and heat, but do not allow it to boil. Chop 250g of Kinder chocolate and melt it in the warm whipped cream. Refrigerate overnight. The next day, pour the chocolate cream into a mixing bowl, add three sachets of cream stiffener, and use a hand mixer to beat first on the lowest speed, then on the highest speed until stiff peaks form. Chop 100g of Schokobons into small pieces with a knife and fold into the chocolate cream. Divide the chocolate cream into two equal portions. Place the first cake layer on a cake plate and spread with the first portion of cream. Place the second cake layer on top and spread with the second portion of cream. Finish with the third cake layer. Put the cake cream powder into a mixing bowl, add 200g of very softened butter, cut into pieces, and 300ml of cold milk, and beat first on the lowest speed, then on the highest speed until smooth. Spread the cake completely on all sides with the cake cream. Place the marzipan topping on top and press it down evenly. Remove any excess with a knife. Decorate the cake as desired.
Facebook Comments