One Cake
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 1 hr |
| Total Time | 1 hr |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 4 egg (s), separated
- 250 grams sugar
- 10 tablespoon oil
- 8 tablespoon water, warm
- 260 g flour
- 0.5 ½ point baking powder
- 1 teaspoon cocoa powder
- Fat and flour for the mold
For the filling:
- 250 g butter
- 0.5 liter ½ milk
- 1 packet pudding powder, vanilla pudding powder
- 100 g powdered suar
- 2 tablespoon rum
For the glaze:
- Cake icing (chocolate), melted
- Almonds, chopped, for garnish
Print Recipe
Pin Recipe Instructions
- Mix egg yolks with sugar until frothy. Gradually stir in the oil, water and flour with baking powder. Beat egg whites until stiff and fold in. Halve the dough exactly and mix the cocoa in one half. Pour light and dark dough into a greased and floured saddle of venison pan one after the other.
- Bake in a preheated oven at 170 ° C top / bottom heat for 20 to 30 minutes each. When cool, wrap in aluminum foil and let rest for a day.
- Make a buttercream for the filling and add rum to taste.
- Cut both cakes into thin slices and brush them with buttercream. Put alternating light and dark slices together to form a long cake. Brush the cake with the remaining buttercream, cover with chocolate icing and garnish with almonds. Put the cake in the cold for a while.
- Before serving, cut the cake diagonally into thick slices. The length of the assembled cake is about 1.
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