Chocolate cream cake

Ingredients for 1 servings:

• 4 egg whites
• 4 tbsp water
• 200 g sugar
• 1 ½ tbsp, leveled baking powder
• 1 tbsp vanilla sugar
• 4 egg yolks
• 100 g flour
• 100 g cornstarch
• 1 liter of cream
• 300 g dark chocolate
• Currant jelly

Instructions

Working time approx. 1 hour 15 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 45 minutes; Total time approx. 14 hours

time-consuming

For the batter, beat the egg whites with the water until stiff (a knife cut should remain visible), then drizzle in the sugar and vanilla sugar. Whisk the egg yolks and fold in. Mix the flour, cornstarch, and baking powder and sift them into the egg mixture, then fold them in loosely. Pour the batter into a greased springform pan. Bake in a preheated oven at 175°C on the bottom rack for 45 minutes. Then loosen the base of the pan and let the cake cool in the ring to prevent it from shrinking. For the filling, crumble the chocolate into the cream and heat together until the chocolate has dissolved. Do not boil! Pour the mixture into a bowl, let it cool, and then refrigerate overnight. The next day, whip the chocolate cream with the whisk attachment of a mixer and divide it into 3-4 portions. Divide the base into 2-3 portions. Spread a thin layer of blackcurrant jelly on the first layer and spread some of the chocolate cream on top. Place the second layer on top and spread with redcurrant jelly and chocolate cream. Continue this process until the layers are formed into a cake. Cover the cake with the remaining chocolate cream and decorate.