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Ingredients:
For the dough:
4 pc eggs
1 cup (200 ml) powdered sugar
1 cup of flour
3 tbsp cocoa powder
1 packet of baking powder
1 packet of vanilla sugar
For the cream:
1 liter of milk
4 tbsp flour
4 tbsp potato or corn starch
1.5 cups of powdered sugar
2 pc eggs 100 g butter
1 packet of vanilla sugar
400 ml whipped cream For the glaze:
200 ml whipped cream
100 g milk chocolate
PREPARATION:
Beat eggs and sugar until frothy and add sifted flour mixed with cocoa and baking powder in portions. Place the dough on a baking sheet lined with baking paper (the larger the sheet the lower the dough) and bake in a preheated oven at 180 ° C for 20 minutes. After baking let cool on a rack. For the cream bring the milk flour starch powdered sugar and eggs to a thick pudding. Remove from heat and stir with butter and vanilla sugar while still hot. Melt the butter and sugar in it while stirring. I stirred it with a hand mixer and the cream turned out nice and smooth. Let it get cold. Finally whip the cream until stiff and stir into the pudding with a whisk. Halve the cream. Spread one part on the cake (cut off the edge) sprinkle the crumbled edges over it distribute the rest of the cream. Smooth out and put in a cool place. When the cream is really firm on the cake the top is covered with a chocolate icing – to do this heat the cream add chocolate pieces and melt while stirring