Cream cake à la Eisbobby

Ingredients for 1 servings:

• 4 eggs
• 375 g sugar
• 1 tbsp, heaped vanilla sugar
• 250 g butter, soft
• 350 g wheat flour
• 50 g cocoa powder
• 10 g baking soda (raising agent)
• 250 ml sour cream
• 300 ml whole milk, cold
• 2 packs of cream powder (paradise cream vanilla flavor)
• 75 g powdered sugar
• 500 g mascarpone
• 300 g double cream cheese
• 100 ml freshly brewed coffee, cooled
• 50 ml Amaretto
• 130 ml whipped cream
• 100 g chocolate
• 16 pralines (Mozart balls)
• n. B. Chocolate shavings

Instructions

Working time approx. 45 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 1 hour; Total time approx. 7 hours 45 minutes

with a delicious mascarpone cream

Beat the eggs with sugar, vanilla sugar, and softened butter until creamy. Then stir in the sour cream and the remaining batter ingredients until smooth. Pour the batter into a greased 28 cm springform pan and smooth it out. Bake in an oven preheated to 180°C (top/bottom heat) for about 1 hour on the middle rack. Test with a skewer whether the batter is baked through. When the cake has cooled, cut it crosswise into three thin layers. For the cream, beat the cream powder with the milk, add the mascarpone, cream cheese, and powdered sugar, and beat everything until smooth. Place the bottom layer in the springform pan, mix the cold coffee with the liqueur, and soak the base with half of the mixture. Spread half of the cream evenly over the base. Now place the second layer in the pan, drizzle with the remaining coffee mixture, spread the remaining cream evenly on top, and cover this layer with the third layer. For the glaze, warm the cream and stir in the chocolate pieces until melted. Cover the cake with the glaze, distribute the chocolates evenly over the top, and let it set overnight in the refrigerator. Sprinkle the chocolate shavings on top before serving.