Chocolate sponge cake with buttercream filling

Ingredients for 1 servings:

• 6 eggs
• 375 g sugar
• 500 g flour
• 1 packet of vanilla sugar
• 1 packet of baking powder
• 1 pinch of salt
• 2 bars of chocolate coating, dark or milk, for the icing
• 250 g butter
• 500 ml milk
• 3 tbsp sugar
• 1 packet of vanilla pudding powder

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 25 minutes

for 18 pieces

You need a baking pan with 12 large, round holes or a muffin tin. Make a batter from eggs, sugar, flour, baking powder, vanilla sugar, and salt. Pour this batter into the holes and bake at 180°C (convection oven) for 25 minutes. Turn out of the pan and let cool. Melt the chocolate. Cut the cakes in half and cover the top half with chocolate. Let it harden. Cook the vanilla pudding with the milk, sugar, and vanilla pudding powder according to the instructions and let cool. Cream the softened butter until creamy and stir in the vanilla pudding a spoonful at a time. Spread the buttercream on the bottom of the cakes and place the chocolate topping on top. Store in the refrigerator.