John Myers
Ingredients for 1 servings:
- ½ pack of vanilla pudding powder
- 1 tbsp sugar
- 250 g whipped cream
- 4 eggs
- 1 pinch of salt
- 200 g sugar
- 75 ml oil
- 100 g whipped cream
- 200 g flour
- 2 tbsp cocoa powder
- 3 tsp baking powder
- 150 g whole milk yogurt
- 2 tbsp powdered sugar
- Fat for the mold
Instructions
Working time approx. 40 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 20 minutes
very juicy
Make a pudding from the pudding mix, 1 tablespoon of sugar, and 250g of cream, cover with cling film, and let cool slightly. Separate the eggs and beat the egg whites with salt until stiff peaks form. Beat the egg yolks, sugar, and oil until creamy. Add 100g of cream and stir in. Mix the flour, cocoa, and baking powder and stir in briefly. Carefully fold in the beaten egg whites. Pour the batter into a greased 26cm springform pan. Stir the pudding until smooth and spread in dollops over the batter. Bake at 175°C (top/bottom heat) for approx. 30-35 minutes. For the glaze, mix the yogurt with the icing sugar, spread on the cake, and bake for a further 5-8 minutes.
Facebook Comments