Chocolate cake with white icing and real roses

Ingredients for 1 servings:

• 4 eggs, separated
• 150 g butter, room temperature
• 150 g sugar
• 1 packet of vanilla sugar
• 150 g flour
• 1 tsp baking powder
• 150 g almonds, ground
• 150 g milk chocolate
• 1 jar apricot jam, strained
• 1 cup cake icing, white
• 1 handful of buds (rosebuds), dried and untreated

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 30 minutes

Mix the butter and sugar together with an electric mixer. Add the egg yolks and vanilla sugar and beat until fluffy. Melt the chocolate in a double boiler and stir into the egg yolk and sugar mixture. Mix the flour, baking powder, and ground almonds together and stir into the chocolate, egg, and sugar mixture. Beat the egg whites until stiff peaks and fold into the batter with a whisk. Pour into a 26cm springform pan lined with baking paper and smooth the surface. Bake in a preheated oven for 30 minutes at 150°C (convection oven) and then for about 15 minutes at 175°C (convection oven). Carefully remove the cake ring and let the cake base cool. Then cut in half and spread apricot jam on the bottom layer. Replace the top layer. Melt the white cake glaze according to the package instructions and pour over the cake, smoothing the glaze around the edges with a knife. Decorate with edible rosebuds, if desired. With 12 pieces, approx. 350 kcal per piece.