Meringue almond cake with two types of pudding cream

Ingredients

Directions

1. 1

   Beat the egg whites until stiff, adding 225 g sugar. Sift in the starch and fold in briefly. Also briefly fold in the vanilla extract. Draw 3 circles on 2 pieces of baking paper (approx. 22 cm Ø), turn the baking paper over and line 2 baking trays with it. Pour the meringue mixture into a piping bag with a large perforated spout. Spray meringue onto the 3 circles in a spiral

2. 2

   Dry meringue bases in a preheated oven (electric cooker: 125 °C/ circulating air: 100 °C/ gas: not suitable) for approx. 1 hour. After half the time, change the trays in the height. Reduce temperature (electric oven: 100 °C/recirculating air: 75 °C) and allow to dry for approx. 1 further hour. Switch off the oven, but leave the meringue in the oven until it has cooled down (preferably overnight)

3. 3

   Stir pudding, sauce powder, 5 tablespoons sugar and 100 ml milk until smooth. Boil 550 ml milk. Stir in the mixed powder and let it simmer for about 1 minute while stirring. Pour the pudding into a bowl, cover the surface with cling film and refrigerate

4. 4

   Whip the butter until light creamy. Stir the room-warm pudding until smooth and stir into the butter by the spoonful. Halve the buttercream. Stir in cocoa under 1/2 of the cream. Pour cream into a piping bag with star-shaped spout. Spray light and dark cream alternately in small tuffs onto the cold meringue base. Place the meringue bases on top of each other and chill for 10-20 minutes

5. 5

   waiting time approx. 6 1/2 hours