Royal buttercream cake

Ingredients for 1 servings:

• 6 eggs, separated
• 250 g sugar
• 1 packet of vanilla sugar
• 6 tbsp water, warm
• 300 g flour
• ½ pack of baking powder
• 50 g cornstarch
• 1 tbsp oil
• 2 packs of pudding powder, vanilla
• 1 liter of milk
• 500 g butter, room temperature
• 125 g margarine, room temperature
• 5 tbsp, levelled powdered sugar
• 200 g dark chocolate
• 5 tbsp Nutella
• 25 g vegetable fat
• e.g. apricot jam

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

festive cake with a beautiful appearance

For the base: Separate the eggs. Beat the egg whites until stiff and chill. Whisk the egg yolks; then stir in the sugar and vanilla sugar and finally the water. Whisk everything until slightly thickened. Then sift the flour, baking powder and cornstarch over the mixture and stir in. Then stir in the oil and finally fold in the egg whites. Bake the batter in a preheated oven at 175°C for about 45 minutes. The base tastes even better if you bake it 2 days before preparing the cake. For the buttercream: Cook the pudding according to the instructions, but without the sugar. Then cover and let cool so that no skin forms (if this does happen, peel off the skin later). Melt the chocolate, Nutella and Palmin in a double boiler, then set aside and let cool. Whisk together the butter, margarine and powdered sugar. Then stir in the pudding a tablespoon at a time. Take about 15 tablespoons of this buttercream and mix the remaining cream with the cooled chocolate and Nutella mixture. Finishing: Divide the already baked cake layer in half to create three layers. Spread about 15 tablespoons of the chocolate buttercream on the bottom layer. Place the second layer on top and spread with a few tablespoons of the apricot jam. Spread the entire layer of light buttercream on top. Place the top layer on top, cover the cake with the remaining chocolate buttercream, and decorate as desired.