Cream cake

Ingredients for 1 servings:

• 6 egg whites
• 225 g powdered sugar
• 6 egg yolks
• 225 g flour
• 75 g cornstarch
• 1 packet of baking powder
• 100 g butter, room temperature
• 5 tbsp plum jam
• 2 tbsp cocoa powder
• 1 egg(s)
• 100 g sugar
• 2 tbsp rum or brandy
• 125 g coconut oil
• 1 pack of pudding powder
• ½ liter of milk
• 125 g butter, room temperature
• Chocolate shavings

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

GDR recipe

Batter: Sprinkle the icing sugar into the stiffly beaten egg whites. Gradually add the egg yolks. Beat until creamy. Mix together the flour, cornstarch, and baking powder, sift over the foam mixture, and fold in. Bake the sponge cake for about 25 minutes at 180 degrees. I always test with a wooden skewer; if nothing sticks to it, the cake or batter is ready. Allow the cake to cool thoroughly. Topping: Mix together the butter, plum jam, cocoa, egg, sugar, rum, or brandy. Melt the coconut oil in a small bowl and slowly stir into the mixture until it is nice and creamy. Spread onto the cooled baked base. Buttercream: Cook the pudding according to the package instructions. Once it has cooled, adjust the buttercream to your taste. I take 125g of softened butter and cream it until creamy, then gradually stir in half of the cooked, cooled pudding (without the skin). The buttercream is then spread over the custard and decorated with chocolate shavings.