Thuringian staghorn cake

Ingredients for 1 servings:

• 200 g sugar
• 4 eggs
• 200 g margarine
• 350 g wheat flour type 405
• 1 packet of vanilla sugar
• 1 packet of lemon zest or the zest of half a lemon
• 6 g ammonium bicarbonate
• 100 ml milk, 1.5% fat, cold
• 1 egg yolk
• 60 g powdered sugar
• 60 g baking cocoa
• ½ packet of vanilla sugar
• 125 g coconut oil
• 3 tbsp milk, 1.5% fat, warm
• 3 tbsp coffee, brewed
• 5 tbsp sugar sprinkles, colored

Instructions

Working time approx. 10 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 7 minutes; Total time approx. 3 hours 17 minutes

for a baking tray

Preheat the oven to 250 degrees Celsius (top/bottom heat). Beat the eggs, sugar, vanilla sugar, and lemon zest with a hand mixer until frothy. Add the margarine and continue mixing. When the mixture is smooth, add the flour. Dissolve the baking powder in cold milk and add it. Spread the batter on a baking sheet lined with baking paper and bake on the middle rack for about 7 minutes. The batter should not get too dark. Be careful when opening the oven, as the baking powder will release its odor. Let the batter cool for about 2 hours. This will also remove the ammonia smell typical of baked goods. For the chocolate glaze, melt the coconut oil in a saucepan over low heat. In a bowl, combine the powdered sugar, cocoa powder, and egg yolk with a small whisk. Then gradually add the cooled coconut oil and mix. Finally, add the coffee and warm milk and mix again until you have a smooth glaze. If it’s still too solid, you can add more milk and/or coffee. Now pour the chocolate glaze over the dough and garnish with colorful sprinkles. The glaze needs about 1 hour to set.