Hinterberger cake

Ingredients for 1 servings:

• 6 eggs
• n. B. sugar
• n. B. Flour
• 3 packets of vanilla sugar (bourbon)
• Coconut oil
• 5 cups of cream
• 2 packs of cream stiffener
• 1 sheet of gelatin
• 100 g dark chocolate

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 1 hour; Total time approx. 1 day 1 hour 30 minutes

for 12 pieces

Preheat the oven to 225 degrees Celsius (convection oven). Heat a standard, non-stick frying pan in it. Crack 6 eggs and weigh them. The weight of the eggs corresponds to the number of grams of sugar. 2/3 of the weight of the eggs corresponds to the number of grams of flour. Mix the eggs, sugar, 1 sachet of vanilla sugar, and flour into a batter. Melt the coconut oil in the pan. Add 1 ladleful of batter to the pan and bake in the oven for about 10 minutes until golden brown. Gradually make several layers. I use an average of 6-7 layers. Let the layers rest overnight between greaseproof paper. Soften the gelatin in cold water. Melt the chocolate in a saucepan with 1/2 cup of cream. Then stir in the gelatin and let cool, stirring regularly. Whip 4 1/2 cups of cream with the cream stiffener and 2 sachets of vanilla sugar until stiff. Spread the cream between the layers. Finish with the cream and pour the cooled chocolate over the cake. Store in the refrigerator. The cake tastes best after it’s been sitting for a few hours. Thanks to my aunt in Eiselfing, Upper Bavaria, who gave me the recipe for this incredibly delicious cake.