Gloria – Wrap Cake

Ingredients for 1 servings:

• 50 g sugar
• 3 tsp cocoa powder
• 1 pkt. pudding powder (chocolate)
• 300 ml milk
• 50 g dark chocolate
• 250 g butter
• 100 g powdered sugar
• 3 tbsp rum
• 4 egg whites
• 1 pinch of salt
• 100 g sugar
• 4 egg yolks
• 100 g flour
• 1 tbsp baking powder
• n. B. Cocoa powder for dusting
• Chocolate shavings
• 150 ml cream
• Chocolate decoration (chocolate drops)

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

For the cream, mix the sugar, cocoa powder, pudding powder, and 8 tablespoons of milk until smooth. Bring the remaining milk to a boil and add the mixed liquid. Bring to a boil once, then remove from the heat. Roughly chop the dark chocolate and stir it into the hot pudding. Cover the surface immediately with cling film and chill the pudding. Cream the butter with the icing sugar until fluffy, then stir in the cooled pudding a tablespoon at a time. Add the rum. Preheat the oven to 200°C (top/bottom heat: 180°C). For the sponge cake, beat the egg whites with salt until stiff peaks form, gradually adding the sugar. Stir in the egg yolks. Mix the flour and baking powder, sift them over the cake, and carefully fold them into the beaten egg whites. Line a baking tray with baking paper and spread the sponge mixture evenly over it. Place in the hot oven and bake for 8-10 minutes. Turn out onto a tea towel sprinkled with sugar. Remove the baking paper and place another damp tea towel on the sponge base to keep it soft and pliable. Allow the cake to cool. Remove the top tea towel and spread half of the cream on the sponge base. Cut the cake lengthwise into 6 equal-width strips. Roll one strip up like a snail and place it in the middle of another strip. Wrap the other strips around it to form an increasingly larger snail, pressing down as you go. Spread the remaining cream on top of the cake and around the edges. Chill until ready to serve. Before serving, dust the center of the cake with cocoa powder and sprinkle the edges with chocolate shavings. Whip the cream until stiff and pipe dots of cream onto the edge of the cake topper. Decorate each one with a chocolate drop.