Ingredients
For the dough: (light)
4 egg (s)
200 g sugar
150 g flour
1 Pck. Pudding powder vanilla
1 teaspoon Baking powder
For the dough: (dark)
4 egg (s)
200 g sugar
150 g flour
1 Pck. Pudding powder, chocolate
50 ml of water, warm
1 teaspoon Baking powder
For the cream:
1 liter of milk
1 Pck. Pudding powder vanilla
1 Pck. Pudding powder, chocolate
250 g sugar
1 tablespoon cocoa powder
500g butter
2 tablespoons jam, (cranberry or other red)
any flavor (Arak, vanilla or other)
For the decoration:
possibly Schokostreusel
possibly grated coconut
possibly flaked almonds
Preparation
Working time: about 1 hour rest period: approx. 2 hours / difficulty:. Normal / calories p. P .: not specified
For the bright soil:
Separate the eggs. Beat egg whites until stiff, leaving 100g sugar a trickle. Egg yolks until fluffy with 100g sugar and 4 tablespoons warm water. give egg whites to the yolk cream. on the egg white egg yolk mixture and seven loose undergo flour, custard powder vanilla and baking powder.
fill in a sponge, lined with baking paper, springform pan 28-30 cm diameter.
Bake in preheated oven at 200 ° C 25-30 min. Bake.
let Biscuit cool on a wire rack, cut the cooled biscuit base once.
For the dark soil:
Separate the eggs. Beat egg whites until stiff, leaving 100g sugar a trickle. Egg yolks until fluffy with 100g sugar and 50 ml of warm water. give egg whites to the yolk cream. on the egg white egg yolk mixture and seven loose undergo flour, custard powder chocolate and baking powder.
fill in a sponge, lined with baking paper, springform pan 28-30 cm diameter.
Bake in preheated oven at 200 ° C 25-30 min. Bake.
let Biscuit cool on a wire rack, cut the cooled biscuit base once.
For the buttercream:
From 1/2 milk, custard powder and 125g sugar cook a pudding. Allow to cool, stirring occasionally so that a skin from forming. Stir 250g butter until fluffy and give Pudding spoonful including.
Important: Butter Pudding and must have the same temperature, will clot the buttercream.
cook a pudding from 1/2 milk, chocolate custard powder and 1 tablespoon cocoa and 125g sugar. Allow to cool, stirring occasionally so that a skin from forming. Stir 250g butter until fluffy and give Pudding spoonful including.
Among 1/3 of buttercream vanilla 1-2 tablespoons stir cranberries or other jam and sprinkle the bottom shelf so.
The Second floor with cream chocolate flavor, sprinkle the third with vanilla flavor. Then assemble all floors. The cake around it spread with butter cream chocolate flavor. The border with chocolate, almonds, grated coconut or decorate. On top decorate with the spout. Best to use a cool place.
