Chocolate buttercream cake

Ingredients for 1 servings:

• 5 eggs
• 3 tbsp water, hot
• 150 g sugar
• 1 packet of vanilla sugar
• 1 bag of rum flavoring (rum-back)
• 100 g chocolate coating (whole milk)
• ½ pack of chocolate (chocolate drops)
• 100 g ground almonds
• 75 g flour
• 1 bag/s cocoa powder (baking cocoa)
• 2 tsp baking powder
• 1 pack of pudding powder (chocolate)
• 500 ml milk
• 140 g sugar
• 2 egg yolks
• 250 g butter, soft
• 200 ml cream
• 1 tsp vanilla sugar
• some sugar flowers, soft, and 1 pack of pastry decorations

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 45 minutes

Separate the eggs. Beat the egg yolks and water until frothy, gradually adding 2/3 of the sugar and the vanilla sugar, and beat until creamy. Stir in the rum-back and the melted chocolate coating. Fold in the chocolate chips. Beat the egg whites with the remaining sugar until stiff peaks form, then add the beaten egg whites to the egg yolk mixture. Sprinkle the almonds over the mixture. Combine the flour, cocoa powder, and baking powder, and sift it over the mixture. Gently mix everything with a whisk. Line a springform pan with baking paper, pour in the batter, and smooth it down. Bake at 175-200°C for about 40-45 minutes. Let the cake base cool slightly, remove it from the pan, and peel off the paper. Once completely cool, cut it in half. Mix with a little cold milk, custard powder, sugar, and egg yolk. Bring the remaining milk to a boil, add the custard mixture, bring to a boil, and then let it cool while stirring. A skin should not form on the pudding. Cream the butter until fluffy and stir it into the pudding a tablespoon at a time. Cover the buttercream and refrigerate to cool completely. Spread half of the cream on two cake layers, place them together, and cover with the third. Spread the rest of the cream all over the cake. Whip the cream until stiff, sweeten with vanilla sugar, and fill a piping bag fitted with a star nozzle. Pipe the lattice and border onto the cake and decorate each intersection with a sugar flower. Decorate the edge of the cake with sugar balls, if desired.