Chocolate butter cream cake
easy
105 mins
105 mins
Ingredients
- 3 Eggs (size M)
- 125 g Sugar
- 75 g Flour
- 75 g Cornstarch
- 1 go. Tsp baking powder
- 2 TABLESPOONS Cocoa powder (15-20 g)
- 1 TABLESPOON Gingerbread spice
- baking paper
- 7-10 Tbsp For the filling and the
- 250 g Butter
- 1/2 l Milk
- 2 TABLESPOONS Sugar
- 1 package Chocolate Flavoured Pudding Powder
- 125 g Dark chocolate coating
- 50 g Marzipan raw mass
- 7-10 Tbsp 4. 5 tablespoons icing sugar
- 7-10 Tbsp Cocoa
Directions
- 1
Separate eggs, beat egg whites and 3 tablespoons of water until stiff. Stir in sugar. Add the egg yolks bit by bit. Mix flour, cornstarch, baking powder, cocoa and gingerbread spice and sieve onto the egg foam mixture.
- 2
Fold in, place in a springform pan (24 cm Ø) lined with baking paper and smooth down. Bake in a preheated oven (electric: 175 °C/ gas: level 2) for 30-35 minutes. Let them cool down.
- 3
Keep butter warm. Remove 5 tablespoons of the milk, mix with sugar and pudding powder. Bring the rest of the milk to the boil and stir in the pudding powder. Bring to the boil again briefly. Cover and let it cool down.
- 4
Melt the couverture. Spread thinly on a cold marble board (alternatively a porcelain plate). Use a wide spatula to push curls and put in a cool place. Knead marzipan and 1-2 tablespoons of icing sugar.
- 5
Roll out thinly on a work surface dusted with icing sugar and cut out stars. Beat butter and 2 tablespoons of icing sugar until creamy white. Stir the pudding briefly and add it to the butter by the spoonful.
- 6
Cut the biscuit once. Place a springform pan or cake rim around the bottom cake layer. Fill the cake and refrigerate for about 30 minutes. Leave the rest of the buttercream at room temperature and spread the cooled cake all around.
- 7
Give the edge some structure by dabbing. Place chocolate rolls on the cake and decorate with marzipan stars. Dust with the remaining icing sugar and cocoa shortly before serving. Makes about 16 pieces.
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