Description
Zarte, luftige Cremeschnitten mit intensiver Schokoladennote, cremiger Vanillefüllung und feiner Kakaobiskuitbasis. Samtig-weich, perfekt süß und verführerisch schmelzend – ein Genuss für alle Sinne.
Ingredients
Scale
- 4 St. Eier
- 1 Tasse (200 ml) Puderzucker
- 1 Tasse Mehl
- 3 EL Kakaopulver
- 1 Pck. Backpulver
- 1 Pck. Vanillezucker
- 1 l Milch
- 4 EL Mehl
- 4 EL Kartoffel- oder Maisstärke
- 1,5 Tassen Puderzucker
- 2 St. Eier
- 100 g Butter
- 1 Pck. Vanillezucker
- 400 ml Schlagsahne
- 200 ml Schlagsahne (für Glasur)
- 100 g Milchschokolade
Instructions
- Preheat your oven to 180 °C (356 °F). Prepare a baking sheet by lining it with baking paper to prevent the batter from sticking.
- In a large mixing bowl, crack 4 eggs and add 1 cup (200 ml) powdered sugar. Using an electric mixer, beat the eggs and sugar together on high speed until the mixture becomes thick, pale, and creamy. This usually takes about 3-5 minutes and is important to create a light and airy batter.
- Sift together 1 cup of flour, 3 tablespoons of cocoa powder, and 1 packet of baking powder into a separate bowl to ensure even distribution and to avoid lumps.
- Gradually add the sifted dry ingredients into the egg and sugar mixture in portions. Fold gently but thoroughly after each addition to maintain the airy texture. Continue until all dry ingredients are fully incorporated and you have a smooth, chocolatey batter.
- Pour the prepared batter evenly onto the lined baking sheet. The size of the baking sheet will affect the thickness of the cake layer — a larger sheet results in a thinner cake, while a smaller one yields a thicker cake.
- Place the baking sheet in the preheated oven and bake for about 20 minutes. To check for doneness, insert a toothpick into the center of the cake; it should come out clean or with a few moist crumbs.
- Once baked, carefully remove the cake from the oven and transfer the baking sheet to a wire rack. Allow the cake to cool completely on the rack before proceeding to the next steps to avoid melting the cream.
- To prepare the cream filling, pour 1 liter of milk into a large saucepan and place over medium heat.
- In a separate bowl, mix 4 tablespoons of flour, 4 tablespoons of potato or cornstarch, 1.5 cups powdered sugar, and 2 eggs until you have a smooth mixture without lumps. This will be used to thicken the pudding.
- Slowly whisk the dry ingredients mixture into the warm milk on the stove, stirring continuously to prevent lumps from forming.
- Continue to cook the mixture over medium heat, stirring constantly until it thickens into a thick pudding consistency. This process can take several minutes and requires patience to avoid burning or sticking.
- Once thickened, remove the saucepan from the heat immediately. While the pudding is still hot, add 100 grams of butter and 1 packet of vanilla sugar. Stir thoroughly with a hand mixer or whisk until the butter is fully melted and incorporated, resulting in a smooth, creamy texture.
- Allow the pudding mixture to cool to room temperature, then refrigerate it until cold but not set.
- Meanwhile, take 400 ml of heavy whipping cream and beat it with a hand mixer until it forms stiff peaks. This means the cream should hold its shape firmly when the beaters are lifted.
- Gently fold the whipped cream into the chilled pudding mixture using a whisk or spatula, combining them evenly but carefully to maintain the light texture of the cream.
- Divide the cream mixture into two equal parts.
- Carefully trim the edges of the cooled cake to create even sides and remove any uneven parts. Spread one half of the cream mixture evenly over the cake base using a spatula.
- Take the trimmed cake edges that you cut off earlier and crumble them finely. Sprinkle these crumbs evenly over the cream layer on the cake. This adds texture and flavor.
- Spread the remaining half of the cream mixture evenly over the top of the crumbs, smoothing the surface with a spatula to create an even layer.
- Place the assembled cake in the refrigerator and chill for several hours or until the cream is firm and set. This helps the layers bind together and makes the cake easier to cut.
- To prepare the chocolate glaze, gently heat 200 ml of whipping cream in a small saucepan over low heat until it is warm but not boiling.
- Add 100 grams of milk chocolate, broken into small pieces, to the warm cream. Stir continuously until the chocolate is completely melted and the mixture is smooth and glossy.
- Remove the glaze from the heat and allow it to cool slightly but remain pourable.
- Once the cream layer on the cake is fully set and firm, carefully pour the warm chocolate glaze evenly over the top of the cake, spreading it with a spatula if necessary to cover the entire surface.
- Return the cake to the refrigerator to allow the glaze to set completely before serving.
- When ready to serve, cut the cake into slices with a sharp knife, wiping the knife clean between cuts to maintain neat edges.
Notes
For best results, ensure that the cake base is completely cooled before adding the cream to prevent melting. When folding the whipped cream into the pudding, do so gently to keep the cream light and airy. The cake improves in flavor and texture if left to chill overnight. Use high-quality milk chocolate for the glaze to achieve a rich and smooth finish. You can also garnish the top with chocolate shavings or cocoa powder for an extra decorative touch.
- Prep Time: 10
- Cook Time: 20
- Category: Kuchen Rezepte
Nutrition
- Serving Size: 6 Portionen
- Calories: 350-450
- Sugar: 11-16g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg
