White layer cake

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg yolks and 180 g sugar with the whisk of the hand mixer until creamy (approx. 15 minutes) until the mixture almost turns white. Beat the egg white until stiff. Stir the flour into the egg yolk mixture. Fold in the beaten egg white in portions (stir in correctly at the beginning, as the egg yolk mass is too firm). Line the bottom of a springform pan (26 cm Ø) with baking paper.

2. 2

   Fill in 1/6 of the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 10-12 minutes. Remove from the tin, place on a grid and bake 5 more cakes from the remaining dough in the same way. Roast the flaked almonds in a pan without fat until golden brown, take them out and let them cool down. Beat 210 g sugar and egg yolks with the whisk of the hand mixer on a hot water bath until creamy (at least 12 minutes). Break the chocolate into pieces, mix with milk and vanilla sugar and warm up on the water bath while stirring. Dice the butter and stir it in bit by bit. Fold in sugar-egg yolk mixture. Spread the cream evenly over 5 cake layers and place on top of each other. Use the last cake layer as a lid. Chill the cake for about 2 hours.

3. 3

   Break the chocolate into pieces, mix with milk and vanilla sugar and warm up on the water bath while stirring. Dice the butter and stir it in bit by bit. Fold in sugar-egg yolk mixture. Spread the cream evenly over 5 cake layers and place on top of each other. Use the last cake layer as a lid. Chill the cake for about 2 hours. Whip the cream until stiff, fold in 2 tbsp. advocaat and spread the cake loosely. Decorate the edge with the flaked almonds. Decorate the cake with 2 tbsp. advocaat

4. 4

   Whip the cream until stiff, fold in 2 tbsp. advocaat and spread the cake loosely. Decorate the edge with the flaked almonds. Decorate the cake with 2 tbsp. advocaat

5. 5

   waiting time approx. 2 hours