LPG cake

Ingredients for 1 servings:

• 250 g butter
• 4 eggs, separated
• 250 g powdered sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 250 g spelt flour, plain
• 2 tsp, crushed cream of tartar
• 1 pack of pudding powder, vanilla
• 2 tbsp sugar
• ½ liter of milk
• 250 g butter
• 250 g biscuits (butter biscuits)
• some brandy
• 200 g powdered sugar
• 3 tbsp cocoa powder, fine
• 2 eggs
• 250 g coconut oil, melted

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Total time approx. 3 hours

possibly the original, according to my aunt’s recipe

Preheat the oven (180°C fan/convection oven). Make a creamy foam from the butter, egg yolks, icing sugar, vanilla sugar, and salt. Mix the flour with the baking powder and stir in. Beat the egg whites until stiff peaks and fold in. Spread the batter on a baking sheet (25×40 cm) and bake for about 20 minutes. Cook the custard powder with the sugar and milk to make a custard and let it cool. Cream the butter until fluffy and stir in the custard a tablespoon at a time. The butter and custard must be the same temperature. Spread the buttercream on the base. Briefly dip the biscuits in brandy and spread evenly over the buttercream. For the icing, melt the coconut oil and let it cool. Mix the icing sugar with the cocoa powder, then stir in the eggs and melted coconut oil until thickened. Cover the cake with the icing and chill.