INGREDIENTS:
For the dough:
4 pc eggs
1 cup (0.24 l) powdered sugar
1 cup (0.24 l) 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 (0.35 l) 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