Soak gelatine in cold water. Stir pudding powder, 40 g sugar and 5 tbsp. milk until smooth. Bring 325 ml milk to the boil. Stir the pudding powder into the boiling milk, bring to the boil and simmer for about 1 minute. Remove from the heat and let it cool down a little. Squeeze the gelatine, stir into the pudding until the gelatine has dissolved. Cover the pudding directly on the surface with foil and let it cool
Beat the eggs with the whisk of the hand mixer. Add 100 g sugar and 1 sachet of vanilla sugar. Continue beating until the sugar has dissolved. Mix 100 g flour, starch and 1/2 teaspoon baking powder, sieve onto the egg mixture and fold in carefully. Line a baking tray (approx. 32 x 39 cm) with baking paper. Spread the mixture evenly on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 8-10 minutes
Take the sponge out of the oven. Lightly moisten a clean tea towel, place on the work surface and sprinkle with sugar. Using a knife, remove the sponge from the edge, turn it over onto the cloth and carefully peel off the baking paper. Whip the damp cloth over the edges of the dough and allow the sponge cake to cool. Grease the cake plate (approx. 26 cm Ø)
Mix 125 g flour, 1 sachet baking powder, cocoa, 1 sachet vanilla sugar, 50 g sugar, add butter and knead into crumbles. Line a baking tray with baking paper. Use a compass to draw 1 circle (18-20 cm Ø) on the paper. Spread the crumbles evenly on the circle with your hands and press on. Bake in the preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: level 1) for approx. 15 minutes. Remove the crumble base from the oven, let it cool down and lift it onto the cake plate
Finely chop 50 g chocolate. Stir the pudding until smooth. Whip 250 g cream with the whisk of the hand mixer until stiff, add 1 packet of vanilla sugar and 1 packet of cream firming agent. Spread the pudding evenly on the sponge cake, sprinkle with chopped chocolate and smooth the cream on top. Spread the crumble base with 5 tbsp. jam. Cut the sponge cake lengthwise into 4 approx. 7.5 cm wide strips. Put approx. 1 tbsp. jam thinly as strips in the middle of each sponge cake strip. Carefully roll up the first strip and place it in the middle of the sponge cake base. Place the remaining strips around it like a snail/ spiral. Place a cake ring firmly around the cake and chill for approx. 2 hours
Whip 250 g cream until stiff, pour in 1 packet of vanilla sugar and 1 packet of cream firming agent. Remove cake ring. Spread the cake with the cream and spread it wavy with a teaspoon. Use a potato peeler to remove curls from the remaining chocolate. Decorate with 3 tbsp. jam and chocolate curls
waiting time approx. 3 1/4 hours