Meter cake

Ingredients for 1 servings:

• 6 egg yolks
• 250 g powdered sugar
• 125 ml oil
• 125 ml milk
• 260 g flour
• 3 tsp baking powder
• 6 egg whites
• 1 tbsp cocoa powder
• 1 pkt. pudding powder, vanilla
• ½ liter of milk
• 1 pinch of salt
• 2 tbsp powdered sugar
• 200 g butter
• 50 g powdered sugar, sifted
• some rum

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Beat the egg yolks until frothy, add the icing sugar, then stir in the milk and salad oil. Stir in the flour mixed with the baking powder. Finally, fold in the stiffly beaten egg whites. Pour half of the batter into the greased venison loin dish, stir a tablespoon of cocoa into the other half of the batter and pour into a second venison loin dish. Bake in a preheated oven for approx. 35-40 minutes (160°C fan). Cut the cooled cakes according to the pattern on the dish. Mix the vanilla pudding powder with a little cold milk. Bring the remaining milk to a boil in a saucepan with salt and sugar. Pour in the mixed pudding powder while stirring. Bring to a boil and leave to cool, stirring occasionally to prevent a skin from forming. Beat the butter very well until it is almost white, then stir in the icing sugar. The butter and pudding should be the same temperature (room temperature) – very important!! Now beat in the cooled (!) pudding mixture, tablespoon by tablespoon. Finally, add a little rum and mix well. Glue the sliced ​​cake pieces together with the buttercream, using a light cream layer followed by a dark layer, until all the pieces are used up. Then cover with chocolate icing and decorate with almonds, lettering, etc. Cut the finished cake diagonally! This meter-long cake looks especially beautiful on a specially made wooden board.