John Myers
Ingredients for 1 servings:
- 4 egg yolks
- 125 g butter
- 125 g sugar
- 1 packet of vanilla sugar
- 100 g flour
- 40 g cocoa
- 2 tsp baking powder
- 3 tbsp milk
- 4 egg whites
- 150 g sugar
- 100 g almond flakes
- 400 ml milk
- 3 tbsp cappuccino powder or iced coffee powder
- 1 pack of chocolate pudding powder
- 2 tbsp sugar
- 300 ml whipped cream
Instructions
Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 40 minutes; Total time approx. 3 hours 40 minutes
for two springform pans of 26 cm, makes 12 pieces, with a fine cappuccino note
For the bases, beat the butter, sugar, and vanilla sugar until fluffy. Gradually stir in the egg yolks. Mix the flour, cocoa, and baking powder and stir in along with the milk. Spread half of the batter into a 26cm springform pan lined with baking paper. Beat the egg whites until stiff peaks, gradually adding the sugar. Spread half of the beaten egg whites on each half of the batter and sprinkle each with 50g sliced almonds. Bake the bases at 200°C (top/bottom heat) for 20 minutes each. Bring the milk and cappuccino powder to a boil and prepare a chocolate pudding according to the package instructions. Allow to cool. Whip the cream until stiff peaks and fold into the cooled, well-stirred pudding. Place one base on a cake plate. Spread the chocolate cream on top. Cut the second base into 12 pieces and place on top. Allow to cool thoroughly.
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