Vanilla Buttermilk Cake

Ingredients for 1 servings:

• 200 g flour
• 1 packet of pudding powder (vanilla flavor)
• 1 packet of vanilla sugar
• 150 g sugar
• 5 drops butter-vanilla flavoring
• 100 g white chocolate
• 2 tsp baking powder
• ½ tsp baking soda
• 2 eggs
• 60 g butter
• 200 ml buttermilk
• 1 pinch of salt
• Fat for the mold

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Carefully melt 50g of the white chocolate together with the butter over a bain-marie, stirring constantly. (Do not allow to get too hot) set aside and allow to cool slightly. Finely chop the remaining white chocolate and briefly mix it in a bowl with the flour, pudding powder, baking powder, and baking soda. Set aside. In a large bowl, beat the eggs with salt, sugar, flavoring, and vanilla sugar until light and creamy (about 2 minutes). Gradually add the butter-chocolate mixture and continue beating briefly. Now add the buttermilk and mix. Finally, fold in the flour mixture and stir just until everything is well combined. Pour the batter into a well-greased pan (a loaf pan, Bundt pan, or even a brownie pan or 18cm springform pan is suitable). Bake in a preheated oven on the middle rack at 180°C top/bottom heat or 160°C fan-assisted oven for 40 minutes, making sure the surface doesn’t get too dark. Cover with aluminum foil if necessary. After 35 minutes, do the first skewer test; if the batter sticks, leave in the oven for another 5-10 minutes. Once the cake is finished baking, remove it from the oven and let it cool in the tin. The cake should be light and fluffy and not dry. If you don’t like flavorings, you can use real vanilla and omit the flavoring. The pudding powder can be replaced with 30g of cornstarch. The amount of sugar can be reduced if you don’t like it too sweet. You can also bake in a 26cm springform pan, but if you don’t like it so flat, you should double the amount of ingredients.