John Myers
Ingredients for 12 servings:
- 6 m.-sized eggs, -1-
- 125 g butter , -2-
- 150 g brown sugar -3-
- 200 g flour (wheat flour), finely ground and sieved -4-
- 1 bag of baking powder (cream of tartar) -5-
- 500 g cream
- 4 tbsp cocoa powder for cocoa drink (e.g. Kaba) OR
- 2 tbsp cocoa powder, real, with 2 tbsp sugar
- 12 cherries or other red fruit for decoration
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Hansl’s favorite cake
Mix ingredients 1 to 5 into a sponge cake batter. Add a little mineral water if necessary; the batter can be quite thick. Pour the batter into a greased springform pan and bake at 170 degrees Celsius for about 30 minutes. Let it cool, remove from the pan, and cut crosswise into at least 2, preferably 3 thin layers. Whip the cream with the cocoa powder or with the cocoa and sugar until stiff. If only adults are eating, you can add a little instant coffee powder or a dash of kirsch. Spread the first portion of the chocolate cream on the first cake layer, place the second layer on top, cover with more cream, if available, and then place the third layer on top. The last layer of sponge cake must be covered with cream, as must the edges of the cake. You can decorate it however you like: sprinkle with grated chocolate, piping little cream cones and decorating them with fruit, adding white icing, or using a piping nozzle to write the birthday child’s name on. I like this cake because I don’t like baking! It’s quick to make and looks great.
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