Wine cream – layered cake

Ingredients for 1 servings:

• 250 g butter
• 250 g sugar
• 1 packet of vanilla sugar
• 5 eggs
• 375 g flour
• 1 packet of baking powder
• 1 pack of pudding powder, vanilla flavor
• ½ liter dry white wine
• 2 eggs, separated
• 100 g sugar
• 250 g butter
• 150 g semi-sweet chocolate coating

Instructions

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

Beat the butter with a hand mixer on high speed until smooth. Gradually add the sugar and vanilla sugar. Beat until a smooth cream forms. Gradually beat in the eggs. Mix the flour and baking powder, sift, and stir in. Bake 7 cake layers from this batter. Spread a good 3 tablespoons of batter onto the bottom of a greased 26 cm springform pan. Don’t spread the edges too thinly so they don’t get too dark during baking. Bake the cake layers without the springform pan rim in a preheated oven at 200°C top/bottom heat, 180°C fan/convection oven, or gas mark 3, for about 10 minutes each. After baking, remove the cake layers directly from the springform pan base and let them cool individually, placing them on baking paper. Beat the egg whites until stiff peaks and set aside. For the wine cream, mix the custard powder with a little wine. Bring the remaining wine to a boil with the butter, egg yolks, and sugar, stirring constantly. Remove the pan from the heat and stir the prepared custard powder into the wine, then bring back to a boil while stirring. Stir the stiffly beaten egg whites into the hot wine cream. Place a cake ring around the first layer and spread with wine cream. Place the next layer on top and spread with the wine cream again. Repeat until only one layer remains. Place this last layer on top. Once the cake has cooled slightly, cover with the melted chocolate coating.