Venezia cake

Ingredients for 1 servings:

• 150 g flour
• 2 tsp baking powder
• 50 g butter, liquid
• 3 eggs
• 125 g sugar
• 400 g cream
• 2 packs of cream stiffener
• 200 g cream cheese
• 200 g crème fraîche or double cream cheese
• 4 tbsp sugar
• 1 packet of vanilla sugar
• 3 tbsp liqueur, almond liqueur (or coffee liqueur)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

(super easy and fast)

Preparation of the sponge cake base: Melt the butter on the stove over a low heat. Meanwhile, set the oven to 180 degrees and prepare a cake tin (best to brush with butter or line with baking paper). Now mix the eggs, sugar, flour and baking powder with the butter (liquid) in a mixing bowl. Quickly pour into the cake tin and smooth out. Preparation of the cream: Beat the cream with the cream stiffener until stiff peaks form and mix with the other ingredients by hand using a wooden (or plastic) spoon. Now take the finished sponge cake out of the oven and let it rest for a moment. Cut it in half and spread the cream on both bases and the lid. Put the cakes together.