Butter Cream-Filled Cake With Chocolate Butter Cream Filling

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READY IN: 1hr 20mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • 4
    egg yolks
  • 2 -3
    tablespoons warm water (If using large eggs take the smaller amount of water and if using small eggs use the larger amount o)
  • 150
  • 1
    (9 g) packet oetker vanilla sugar
  • 4
    egg whites
  • 2
    teaspoons baking powder
  • Chocolate Butter Cream Filling
  • 1
    (43 g) packet chocolate Oetker pudding powder (or 43 g vanilla flavour pudding powder plus 2 tbsp cocoa)
  • 100
  • 2 12
    cups cold milk
  • 250
    g butter or 250 g margarine
  • For the sides
  • chocolate vermicelli
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DIRECTIONS

  • Sponge Mixture.
  • Whisk egg yolks with the water until frothy.
  • Add 2/3 of the sugar and the vanillin sugar, a bit at a time.
  • Continue whisking until the mixture is thick and creamy.
  • In a separate bowl, whisk the egg whites until stiff enough to show and retain the cut of a knife.
  • Gradually whisk in the rest of the sugar.
  • fill the egg white snow onto the whisked egg yolk mixture.
  • Mix together the flour, corn starch, cocoa and the baking powder.
  • Sieve onto the egg whites.
  • Fold all the ingredients gently together (do not stir or beat).
  • Line the bottom of a 10" (26 cm) round baking tin with a removable rim with baking paper and fill with the sponge mixture.
  • Bake immediately in a moderately hot oven for 20 to 30 minutes.
  • Chocolate Butter Cream Filling:
  • Blend the pudding powder and sugar with 6 tbsp of the milk.
  • Bring the rest of the milk to a boil.
  • remove from heat and slowly stir in the blended pudding powder.
  • Stir the pudding occasionally while it is cooling down.
  • Cream the butter and beat int the cooled pudding one tbsp at a time (the butter and pudding shouldn't be too cool otherwise the cream may curdle).
  • Cut the cake through twice horizontally.
  • Spread the bottom layer 1/4 of the butter cream filling.
  • Lay the 2nd layer over the filling, spread with a little less than half of the remaining cream and lay the top layer over it.
  • Coat the sides and top surface thinly and evenly with a little of the remaining cream and sprinkle the sides with the chocolate vermicelli .
  • Pipe the rest of the cream decoratively over the top.
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