Grandma's buttercream cake

Ingredients for 1 servings:

• 8 eggs, separated
• 4 tbsp water
• 400 g sugar
• 1 packet of vanilla sugar
• 300 g flour
• ½ pack of baking powder
• 1 liter of milk
• 2 packets of vanilla pudding powder
• 500 g butter
• 10 tbsp sugar
• chocolate sprinkles
• Cherry(s)
• possibly jam

Instructions

Working time approx. 45 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 45 minutes; Total time approx. 4 hours 30 minutes

For a 28cm springform pan. For the sponge cake: Beat the egg yolks, water, sugar, and vanilla sugar until fluffy (until the sugar has dissolved and bubbles form). Mix the flour and baking powder and sift them over the cake. Beat the egg whites until stiff peaks form and pour them over the flour. Carefully fold everything in (do not stir) and bake in a springform pan for 45 minutes at 180°C (top/bottom heat). For the buttercream: Make a pudding from the milk, vanilla pudding powder, and sugar. Allow to cool; if possible, a skin should not form. It is best to place cling film over the still-hot pudding and then allow to cool. Beat the butter until fluffy and add the pudding a spoonful at a time. Important: The butter and pudding must be the same temperature, otherwise the buttercream will curdle. It is best to make the pudding a day in advance and take the butter out of the refrigerator the day before. Cut the sponge cake in half. Spread the bottom layer with jam, if desired. Then spread both layers with buttercream and put them together. Cover the outside of the cake with buttercream. Decorate the edges with chocolate sprinkles. Decorate the top with the piping nozzle and garnish with the cherries. Refrigerate until ready to use.