Summary

Ingredients

For the ground:

• 190 g butter, room temperature
• 375 grams sugar
• 2 packs vanilla sugar
• 6 egg (s)
• 375 grams flour
• 1 ½ teaspoon baking powder

For the filling:

• 600 g whipped cream
• 2 packs vanilla sugar

For the glaze:

• 200 g dark chocolate
• 200 g whipped cream
• 1 tablespoon sugar
• 1 tablespoon butter, room temperature

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Instructions

1. For the bases, stir the butter until foamy, add the sugar and van sugar and gradually stir in the eggs (at least 1 minute per egg).
2. Mix the flour with the baking powder, sieve and stir briefly with the butter mixture.
3. Preheat the oven to 180 ° C.
4. Line the bottom of a springform pan with baking paper, lightly grease the edge. Spread a quarter of the dough as thinly as possible (that works very well with a cake server!) And bake for about 10-12 minutes until golden yellow. Do the same with the rest of the dough. Depending on the size of the springform pan, there can be more than 4 bases.
5. Let the bottoms cool down well.
6. It is important to bake individual bases - they become almost biscuitous after cooling and therefore later bring the very special taste that is desired in this cake. Please do not bake the dough completely and cut the bases !!!
7. For the filling, whip the whipped cream with vanilla sugar until stiff.
8. Place a base in the cleaned springform pan, spread part of the cream, put on the next base, top with cream again, etc. Also brush the top base and the edge of the cake with cream.
9. Chill until the cream layer is solid (you can also put the cake in the freezer!).
10. Heat the whipped cream with the sugar (do not let it boil!) And dissolve the crumbled chocolate in it. Turn off the stove and stir in the butter (everything is best done by hand with a whisk). Just stir gently so that too many air bubbles do not form in the mixture.
11. Quickly cover the cake with the chocolate icing. It is best to put a large part of the glaze in the middle of the cake and let it flow from there by turning or swiveling it slightly; Spread as little as possible, otherwise the cream will combine too much with the chocolate. Cover the sides with the remaining glaze from bottom to top.
12. Let the cake cool down or dry well and then put it in the fridge for at least 2 days! The moisture in the cream is absorbed by the very dry soil, which gives it a very fluffy, light consistency.
13. Before serving with cream tuffs and e.g., Decorate the chocolate wafers.