John Myers
Ingredients for 1 servings:
- 6 eggs, separated
- 250 g sugar
- 200 g flour
- 50 g cocoa powder
- 1 packet of baking powder
- 2 pkt. chocolate (dark or milk Duplo)
- 4 cups of cream
- 4 packs of cream stiffener
- Cocoa powder for garnishing
Instructions
Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 45 minutes; Total time approx. 4 hours 15 minutes
Beat the egg whites with 3 tablespoons of cold water until stiff peaks form, gradually adding the sugar. Beat the egg yolks until slightly foamy. Mix the flour, baking powder, and cocoa powder, sift over the egg whites, and fold in. Add the egg yolks to the batter and mix in carefully. Pour the batter into a 28 cm springform pan and bake at 180 degrees top/bottom heat for 45 minutes. Once cooled, cut the cake base in half. Whip the cream with cream stiffener until stiff peaks form. Place the first cake base on a plate and spread with cream. Then spread half of the Duplos evenly over the cream, place the second cake base on top, and press down lightly. Spread the cake all over with the remaining cream and decorate the top with the remaining Duplos. Dust with cocoa powder. Chill the cake for 2-3 hours.
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