For the mixture:

4 pc eggs

1 cup (200 ml) powdered sugar

1 cup of flour

3 tbsp cocoa powder

1 parcel of baking powder

1 parcel 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 margarine

1 parcel of vanilla sugar

400 ml whipped cream

For the coating:

200 ml whipped cream

100 g milk chocolate


Beat eggs and sugar until foamy and add filtered flour blended in with cocoa and baking powder in segments. Put the batter on a baking sheet fixed with baking paper (the bigger the sheet, the lower the mixture) and heat in a preheated broiler 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 hotness and mix with spread and vanilla sugar while still hot. Dissolve the margarine and sugar in it while mixing. I blended it with a hand blender and the cream turned out quite smooth. Allow it to get cold.

At long last, whip the cream until solid and mix into the pudding with a whisk. Divide the cream.

Spread one section on the cake (cut off the edge), sprinkle the disintegrated edges over it, disseminate 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 liquefy while blending.


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