INGREDIENTS:
For the dough:
4 pc eggs
1 cup (200 ml) powdered sugar
1 cup of flour
3 tbsp c100a 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 foamy and add filtered flour blended in with cocoa and baking powder in segments. Put the mixture on a baking sheet fixed with baking paper (the bigger the sheet, the lower the batter) and prepare in a preheated stove at 180 ° C for 20 minutes.
In the wake of baking, let cool on a rack.
For the cream, bring the milk, flour, starch, powdered sugar and eggs to a thick pudding. Eliminate from intensity and mix with spread and vanilla sugar while still hot. Soften the spread and sugar in it while blending. I blended it with a hand blender and the cream turned out overall quite smooth. Allow it to get cold.
At last, whip the cream until firm and mix into the pudding with a whisk. Split the cream.
Spread one section on the cake (cut off the edge), sprinkle the disintegrated edges over it, appropriate the remainder of the cream. Smooth out and place in a cool spot.
At the point when the cream is truly firm on the cake, the top is covered with a chocolate icing – to do this, heat the cream, add chocolate pieces and dissolve while mixing.
Enjoy !