White chocolate cake

Ingredients for 4 servings:

• 250 g white chocolate
• 50 g flour
• 50 g almond(s), peeled, ground
• 1 tsp baking powder
• 125 g margarine
• 6 eggs
• 50 g sugar
• 150 g cream
• 3 tbsp muesli (crunchy)
• 100 g jelly (blackcurrant)
• 200 g cake icing, white
• 50 g pistachios, unsalted

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

almost a small wedding cake

Line the bottom of a springform pan with baking paper. Preheat the oven to 180°C (160°C fan/gas mark 2). Grate the chocolate and mix with the flour, almonds, and baking powder. Melt the margarine, but do not brown it, and let it cool to lukewarm. Separate the eggs. Beat the egg whites with the whisk attachment of a hand mixer until semi-stiff. Slowly add the sugar and beat the egg whites until very stiff. First, beat in the egg yolks, then the melted margarine. Finally, sift the chocolate-flour mixture onto the egg custard and fold everything in with a whisk. Smooth the batter into the pan, place it in the preheated oven (second rack from the bottom), and bake the cake base for about 60 minutes. Cool in the pan and let it rest overnight. Whip the cream until stiff peaks form and mix with the crunchy muesli. Cut the cake base in half horizontally using a sharp knife. First, spread the bottom half with blackcurrant jelly, then top with the whipped cream. Place the second layer on top. Melt the cake glaze according to the package instructions and cover the cake with it. Chop the pistachios and sprinkle them on the cake while the glaze is still soft.