Summary

Ingredients

• 0.5 ½ pack vanilla pudding powder
• 1 tablespoon sugar
• 250 g whipped cream
• 4 egg (s)
• 1 pinch (s) salt
• 200 g suar
• 75 ml oil
• 100 g whipped cream
• 200 g flour
• 2 tablespoon cocoa powder
• 3 teaspoons baking powder
• 150 g whole milk yourt
• 2 tablespoon powdered sugar
• Fat for the shape

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Instructions

1. Cook a pudding from the pudding powder, 1 tablespoon sugar and 250 g cream, cover with cling film and let cool down a little. Separate the eggs and beat the egg whites with salt until stiff.
2. Beat egg yolks, sugar and oil until creamy. Add 100 g cream and stir in. Mix the flour, cocoa and baking powder and stir in briefly. Carefully fold in the egg whites.
3. Pour the batter into a greased springform pan. Stir the pudding until smooth and distribute it in blobs on the dough. Bake at 175 ° C (top / bottom heat) for approx. 30 - 35 minutes.
4. For the topping, mix the yoghurt with the powdered sugar, spread on the cake and bake for another 5 - 8 minutes.