Super fluffy cream cake with cognac

Ingredients for 1 servings:

• 150 g wheat flour
• 20 g cocoa powder
• 3 tsp, leveled baking powder
• 150 g sugar
• 1 packet of vanilla sugar (bourbon)
• 4 eggs
• 50 g dark chocolate shavings
• 2 tbsp cognac
• 200 g chocolate, white
• 200 g whipped cream
• 50 g butter, soft
• 2 tbsp cognac
• 200 g dark chocolate coating
• 400 g whipped cream
• 100 g butter, soft
• 3 tbsp cognac
• 200 g cranberry compote, for spreading
• 50 g white chocolate coating for decoration

Instructions

Working time approx. 45 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 45 minutes

For 16 pieces

Preheat oven to 180°C. Grease a 26 cm springform pan and line with baking paper. Dough: Mix flour, cocoa, and baking powder. Add the remaining dough ingredients and mix well. Spread the dough into the springform pan. Bake for 30 minutes. After baking, remove the cake from the pan and let it cool. Then remove the baking paper and cut the base in half horizontally. Drizzle the bottom layer with 2 tablespoons of cognac. Ganache: Chop the white chocolate. Bring the cream to a boil in a saucepan and melt the chocolate in it. Stir in the butter and cognac. Make the dark ganache using the same ingredients. Chill both, ideally overnight. Spread the base with cranberries, leaving 1 cm free around the edges. Beat the light and dark cream with a mixer. Spread the light cream over the cranberry base. Carefully spread half of the dark cream on top, place the top layer on top, and press down lightly. Spread the remaining dark cream all over the cake and chill. Before serving, melt the chocolate coating in a water bath and fill it into a piping bag. Pipe waves onto the cake surface.