Winter Wonderland Cake

Ingredients for 1 servings:

• 140 g dark chocolate
• 75 g butter
• 6 eggs
• 180 g sugar
• 100 g flour
• 50 g starch flour
• 2 tsp baking powder
• 200 g cream
• 300 g dark chocolate
• 1 jar cherry jam
• 1 pack of cake cream, vanilla flavor
• 250 ml milk
• Food coloring, blue

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 15 minutes

for a 26cm springform pan

For the base, melt the chocolate and butter in a double boiler. Separate the eggs. Beat the egg whites until stiff peaks form, then beat the egg yolks with the sugar until fluffy. Stir in the chocolate. Mix the flour with the cornstarch and baking powder and sift it into the chocolate mixture. Using a whisk, lightly fold in the flour and egg whites. Pour the sponge cake into a 26 cm springform pan lined with baking paper. Bake in a preheated oven at 175 °C (top/bottom heat) for about 40 to 45 minutes on the middle rack. Let the sponge cake cool completely on a wire rack. Once cooled, cut it in half horizontally. For the ganache, bring the cream to a boil. Add the chocolate and stir until completely melted. Place one layer on the cake plate and place a cake ring around it. Then spread half of the cherry chocolate coating on top, followed by half of the ganache. Place the second layer on top and spread the remaining chocolate coating on top. Spread the remaining ganache on top and cover with the last layer. Chill the cake for about 1 hour. For the cake cream, pour the cold milk into a bowl. Add the sachet of cake cream and stir for about 2 to 3 minutes. Stir the blue food coloring into the cream. Spread the cream on top and around the edges of the cake. Decorate the cake with stars or pearls, if desired. Chill the cake until ready to serve.