Pot cake

Ingredients for 1 servings:

• 250 g butter
• 2 glasses of sugar
• ½ jar water
• 1 packet of vanilla sugar
• 3 tbsp cocoa powder
• 2 jars of flour
• 2 tsp baking powder
• 4 eggs

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 50 minutes

Recipe from the GDR

Bring the butter, sugar, water, vanilla sugar, and cocoa powder to a boil in a saucepan and simmer for three minutes (stirring frequently). In the meantime, separate the eggs and beat the egg whites until stiff peaks form. Take a cup of the cooked mixture and set this aside for now (this will be the glaze). Put the rest of the mixture into a bowl and mix with the flour, baking powder, and egg yolk until smooth (ideally with a mixer). Then slowly fold the stiff egg whites into the mixture and pour everything into a greased springform pan. Bake in a preheated oven at 180 degrees Celsius for about 30 minutes. Once the cake has cooled, spread the rest of the cooked mixture (which was removed earlier) over the cake (I usually poke a few holes in the cake with a fork beforehand so that a little of the mixture can still absorb into the cake). Let the cake stand for about 20 minutes, and then it’s done. A quick tip: since some of the ingredient quantities are given in “cups,” I usually use a tea glass, so nothing can go wrong. The cake can also be baked on a baking sheet, but please double the quantities, as otherwise the cake might turn out too flat.