Chocolate cake with vanilla cream

Ingredients

Directions

1. 1

   Melt the chocolate coating in a hot water bath. Cream fat and 125 g sugar. Separate the eggs. Stir the egg yolks into the fat and sugar mixture. Add the chocolate coating. Mix flour and baking powder and stir in.

2. 2

   Beat the egg white until stiff and fold into the dough. Fill the dough into a springform pan (26 cm Ø) lined with baking paper and smooth it down. Pre-bake in a preheated oven (electric: 175 °C/ gas: level 2) for approx. 10 minutes.

3. 3

   Sprinkle with flaked almonds and decorating sugar and bake for another 20 minutes. Remove the cake base from the springform pan and let it cool down. For the cream, mix the pudding powder and 4 tablespoons of milk. Bring the remaining milk and sugar to the boil.

4. 4

   Stir in the pudding powder and bring to the boil while stirring. Cover the pudding with cling film (to prevent skin forming) and allow to cool. Whip the cream until stiff. Whip the pudding with the whisk of the hand mixer, fold in the cream.

5. 5

   Cut the cake base in half. Put the bottom cake layer back into the edge of the springform pan. Add 2/3 of the vanilla cream. Place the upper cake base on top. Chill the cake for at least 30 minutes. Pour the rest of the cream into a piping bag with a star-shaped spout and spread it on the cake as dots.

6. 6

   Decorate with chocolate flakes. Makes 12 pieces.