Pudding bomb

Ingredients for 1 servings:

• 250 g butter
• 200 g cane sugar, brown or sugar, or regular sugar
• 5 eggs
• 1 packet of vanilla sugar
• 250 g flour
• ½ pack of baking powder
• 2 bars of chocolate, white or dark
• 500 g raspberries, frozen or strawberries
• 1 tbsp brown or white cane sugar, or regular sugar
• 1 packet of vanilla pudding powder
• 3 cups of whipped cream (600 ml)
• 2 cups sour cream (400 g)
• 2 packets of vanilla pudding powder
• 2 tbsp cane sugar, brown or white, or regular sugar
• 1 egg(s)
• 1 marzipan cover, optional
• 5 butter biscuits or more
• ½ liter of milk
• 1 egg(s)
• 1 pack of chocolate pudding powder
• 1 bar of milk chocolate, or dark chocolate or whatever you like

Instructions

Working time approx. 1 hour 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 day 2 hours 45 minutes

from a 26cm springform pan

For the dough: Melt the white chocolate (in this case I used Ritter Sport white, whole hazelnut) in a double boiler. While you’re making the dough, beat the butter and sugar until light and fluffy, gradually adding the eggs. Then add the flour, baking powder, vanilla sugar and melted chocolate and mix everything into a dough. Grease a 26 cm springform pan well and pour in the dough. For the berry topping: Bring the thawed raspberries (or other frozen fruit) to a boil, add the custard powder and sugar. Let the mixture simmer briefly while stirring, then remove from the heat. When the topping has cooled slightly, pour it onto the dough. For the cream and sour cream topping: Whisk the sour cream, cream, egg, sugar and custard powder (I made it in a smoothie maker) and bring the mixture to a boil while stirring. When it’s simmering, remove the mixture from the heat, stir well again, cool briefly and pour onto the fruit mixture. Then place the cake in the preheated oven (180°C fan-assisted oven) and bake for about 50 minutes. It’s best to do the skewer test every now and then. If the pudding mixture is getting too brown on top, put aluminum foil over it. Take the cake out of the oven and let it cool down a bit (I prefer to put it in the fridge overnight, that’s what I did). For the final touch, remove the cake from the tin. (Don’t be surprised, I unfortunately didn’t think about the heavier ingredients sinking, so my fruit topping ended up on the bottom, but my pudding mixed well. Bottom line, if you want the fruit on top, turn the cake over!) For the final step, place the marzipan layer over the pudding bomb. Crumble the biscuits. Heat 400ml of milk and melt the chocolate in it. Whisk the remaining milk with the chocolate pudding powder and the egg. When the chocolate has melted, add the mixed powder and bring everything to a boil while stirring. Once it’s boiling, turn off the heat and add the cookies to the chocolate mixture. Stir everything well again, let it cool briefly, and then cover the cake with the mixture. Return the cake to the refrigerator or eat it right away.