Wonder Cake – Cake with walnuts and chocolate cream

Ingredients for 1 servings:

• 6 large eggs
• 375 g sugar
• 300 g flour
• 250 g walnuts, ground
• 1 ½ packets of baking powder
• 15 tbsp water
• 3 tbsp flour
• 500 ml whole milk
• 350 g sweet cream butter
• 200 g sugar
• 1 packet of vanilla sugar
• 50 g cocoa powder
• 150 g milk chocolate coating
• 2 tbsp rum
• 50 g dark chocolate

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 50 minutes

for a 26cm springform pan

Separate the eggs and mix the egg yolks with the sugar using a hand mixer. Gradually stir in the water and 150g walnuts. Mix the flour with the baking powder and stir into the sugar mixture. Beat the egg whites until stiff peaks form and carefully fold in. Pour the batter into a 26cm springform pan and bake in a preheated oven at 180°C (top/bottom heat) or 160°C (fan oven) for about 50 minutes on the middle rack. Test with a toothpick before baking. Let the finished cake base cool. For the cream, mix the flour with the milk until smooth and bring to a boil over medium heat, stirring constantly. Once it reaches a creamy consistency, let the mixture cool while stirring. This creates a butter or basic cream. Mix the butter with the sugar, vanilla sugar, and cocoa powder using a hand mixer. Then stir in the cooled basic cream. Melt the chocolate coating with the dark chocolate in the microwave or in a double boiler and let cool to room temperature. Stir the chocolate into the cream. Finally, add the rum to the cream and stir. Cut the sponge cake into 3-4 layers, using a Kaiser cake knife, for example. Place the first layer on a cake plate and spread with a little cream. Then place another layer on top and spread with a little cream. Once all layers are in place, spread the remaining cream over the entire outside of the cake. Finally, sprinkle with the remaining ground walnuts.