Cloud cake

Ingredients for 1 servings:

• 4 egg whites
• 4 egg yolks
• 175 g sugar
• 1 vanilla sugar
• 2 tbsp water
• 3 tbsp cocoa powder
• 75 g hazelnuts, ground
• 75 g ground almonds
• 1 tsp baking powder
• 1 bar of dark chocolate
• 1 bar of chocolate, whole milk
• 25 g palm fat (Palmin)
• 3 cups of cream, 250 g each
• 2 vanilla sugar
• 3 cream stiffener

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

a dream of chocolate and cream

Beat the egg whites until stiff. In a new bowl, beat the egg yolks with the sugar, vanilla sugar, and water until thick and creamy. Combine the cocoa powder with the hazelnuts, almonds, and baking powder and carefully stir into the egg yolk mixture. Fold in the egg whites and pour into a 28 cm springform pan lined with baking paper. Bake at 180°C for 30-40 minutes (test with a skewer). Remove from the pan and let cool. Place the base on a cake plate and place the ring around it. Melt the milk and dark chocolate with Palmin and let cool, but do not allow to set. Whip the cream with the vanilla sugar and cream stiffener until stiff and pour onto the base. Carefully pour the chocolate mixture over the cake and drape it through the cream with a fork to form a cloud. Chill for 1 hour.