Rooster sperm cake

Ingredients for 1 servings:

• 4 eggs
• 1 cup of cream
• ⅛ liter liqueur (rooster sperm)
• 1 packet of pudding powder (vanilla flavor)
• ½ liter of milk
• 6 sheets of gelatin
• 1 pinch of baking powder
• 30 g cocoa powder
• 75 g cornstarch
• 75 g flour
• 1 pinch of salt
• 125 g sugar
• 50 g butter
• 2 tbsp water, lukewarm
• Chocolate for garnishing
• Fat for the mold

Instructions

Working time approx. 50 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 50 minutes

Separate the eggs. Beat the egg yolks, water, and sugar until frothy. Melt the butter and add it. Beat the egg whites with a pinch of salt until stiff and fold into the mixture. Sift the flour, cornstarch, baking powder, and cocoa powder onto the egg whites. Carefully fold into the egg yolk mixture. Bake in a greased springform pan at 200°C for about 25 minutes. For the filling, make a pudding from the milk and pudding mix, let it cool. Gradually add the liqueur. Soften the gelatine and stir in, then chill. Whip the cream until stiff and fold in. Cut the sponge cake in half, spread a thick layer of cream on the bottom layer, place the second layer on top and spread a little more thinly. Let it set for 2 hours. Decorate with grated chocolate.