John Myers
Ingredients for 1 servings:
- 1 sachet of chocolate pudding powder
- 500 ml milk
- 50 g sugar
- 250 g butter
- 1 Viennese base with 3 layers
- 1 jar raspberry jam
- Mocha beans (chocolate decoration)
- chocolate sprinkles
Instructions
Working time approx. 40 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 40 minutes
super easy and quick to make, no baking
Take the butter out of the fridge and let it come to room temperature. Make a chocolate pudding as directed on the package. Mix the powder with the sugar and milk and add it to the hot milk. Bring to a boil and you’re done. Now the pudding needs to cool. A skin must not form on the pudding! So keep stirring until it’s cold. The pudding and butter should be roughly the same temperature. If the pudding is too warm, it will curdle and turn into a pudding soup. When the pudding is cold, gradually add the butter. Mix well with a mixer until it is nice and smooth and there are no lumps. Spread raspberry jam on the first layer of the Viennese base, half of the chocolate buttercream on the second layer, and more chocolate buttercream on the third. Leave enough cream left over to cover and decorate the cake. Place the cake in the fridge for 1-2 hours to allow it to set nicely.
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