Chocolate cream cake

Ingredients for 1 servings:

• 4 egg whites
• 160 g sugar
• 2 packets of vanilla sugar
• 4 egg yolks
• 4 tbsp water
• 80 g flour
• 80 g starch flour
• 1 tsp, leveled baking powder
• 1 liter of cream
• 400 g chocolate
• 1 pack of cream stiffener

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Cooking/baking time approx. 35 minutes; Total time approx. 13 hours 35 minutes

simple and always successful

Preheat the oven to 180°C (top/bottom heat). For the sponge cake, grease the bottom of a 28cm springform pan with butter and line it with baking paper. Seal the rim around the pan and trim any excess paper. Do not grease the rim, or the cake will not rise. Beat the egg whites until stiff peaks form. Mix the sugar with a packet of vanilla sugar and add a tablespoon at a time, whisking continuously. Mix the egg yolks with water, then carefully fold into the beaten egg whites. Sift the flour, cornstarch, and baking powder together, then add to the egg mixture. Finally, fold in thoroughly, but do not overmix. Immediately pour the mixture into the prepared pan and bake for about 30-40 minutes until light brown. It’s best to do the toothpick test. For the ganache, mix 600ml of cream with 300g of chocolate and heat on the stovetop until the chocolate has melted into the cream. Do the same thing again in a second pot, but with 200 ml of cream and 100 g of chocolate. Transfer the mixtures separately and chill for at least two hours. The ganache is ready to whip once it has completely cooled. Cut the cooled sponge cake into three layers and spread the large amount of chocolate cream between them. This is best done in a cake ring. Chill the layered cake again. In the meantime, whip the small amount of chocolate cream and mix with 200 g of whipped cream. Whip the cream with a packet of vanilla sugar and cream stiffener. The finished cream can now be spread around the outside of the cake. Chill everything again and decorate as desired. If desired, you can also spread strawberries or other fruit between the cream layers. Cut the cake into about 12 slices.