Chocolate Cream Cake Almond Cake Base for Easter

the dough production

1. Take a mixing bowl (I do it in the food processor on medium speed) and start adding eggs and sugar and then whipping until frothy. Mix the flours, pudding and baking powder, sieve and fold in 2-3 servings.
2. Then pour the dough into a springform pan (20 cm diameter) lined with baking paper and bake in a preheated oven at 190 degrees for about 50-60 minutes. Then let it cool down and cut horizontally as desired by the layers for the cake. I cut it in three parts. A slightly thinner one for the base and a thicker one. I equalized the third = lid = and ate the rest – the puff – straight away :).

prepare the filling

1. Whip the cream with vanilla sugar until stiff. Meanwhile, slowly melt the couverture in a water bath and season with cinnamon if you want. Fold under the cream. Please do not beat too hard, it should be a nice, creamy mass.

cake making and decoration

1. Take a cake plate and put a dab of cream in the middle (this serves to prevent the base from slipping. Place the first base on it that you have already cut and coat it with, for example, Nutella or fruit cream if you like Spread it thickly with chocolate cream and smooth it out. Cover with the second base and spread a thick filling on it. Hold back a sufficient amount to be able to coat the cake with it. Tip: Always spread the filling mixture on cakes from the center to the edge The mass is evenly distributed. Now put the lid on and the cake all around with the cream. With a little practice this is very quick and it is helpful to turn the cake. Note: There are turntables and turntables that are very helpful here.
2. Now the cake is chilled well for an hour. After the time has passed, you can start decorating according to your ideas.
3. I have saved my proposal for Easter in pictures. So just take a look at them and maybe you like it.

Sweet greetings from “Grandma Spoon” aka Biggi ♥