Chocolate buttercream cake

Ingredients for 1 servings:

• 4 egg yolks
• 50 g sugar
• 4 tbsp water, hot
• 4 egg whites
• 150 g sugar
• 1 pinch of salt
• 200 g flour
• 50 g cornstarch
• 3 tsp baking powder
• 3 tbsp marmalade, orange
• 2 shots of Cointreau
• 300 g butter
• 1 vanilla pod(s), the pulp
• 70 g powdered sugar
• 80 tbsp dark chocolate coating
• 3 eggs, class M
• some candied fruits for decoration

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Cooking/baking time approx. 1 hour; Total time approx. 5 hours

festive Sunday cake, also suitable for freezing

Line a 26 cm springform pan with greaseproof paper or line an aluminum ring with baking paper. Sift flour with wheat starch and baking powder. Cake base: Beat egg yolks with water and 50 g sugar until white/frothy. Beat egg whites with salt and the remaining sugar. Mix the egg yolks with the sifted flour into the egg whites with a wooden spoon and stir in. Pour the mixture into the springform pan and bake at 170°C for about 45 minutes. Cool the base thoroughly and cut it in half three times. Buttercream: Beat the eggs and sugar in a water bath with a hand mixer until lukewarm until frothy. Beat again in the mixer until cold. The egg mixture should be almost firm to the touch. This can take 10-15 minutes. Beat the softened butter with the vanilla seeds until fluffy. Stir the not too warm chocolate into the fluffy butter. Then gradually stir the cold beaten egg mixture into the butter, a little at a time. Cake construction: Mix the orange marmalade with the liqueur. Spread three layers thinly with jam and buttercream and assemble the cake. Place the fourth layer on top and cover the cake with the remaining chocolate buttercream. Reserve some of the cream for decoration. Cut the cake into slices and arrange buttercream rosettes. Decorate with candied cherries, orange pieces, or chocolate sprinkles, if desired. Tip: This cake is also great for freezing. Wrap individual slices in cling film and freeze.