Ingredients
For the Dough
- 4 eggs
- 1 cup (200 ml) powdered sugar
- 1 cup all-purpose flour
- 3 tbsp cocoa powder
- 1 packet baking powder (about 2 tsp)
- 1 packet vanilla sugar (about 1 tsp vanilla extract)
For the Cream
- 1 liter milk
- 4 tbsp flour
Instructions
Step 1: Prepare the Cake Layers
- Preheat the oven to 180°C (350°F).
- In a large bowl, beat the eggs and powdered sugar until light and fluffy.
- Add the vanilla sugar and mix well.
- Sift together the flour, cocoa powder, and baking powder.
- Gradually fold the dry ingredients into the egg mixture until smooth.
- Pour the batter into a greased or parchment-lined baking tray.
- Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely.
Step 2: Make the Cream
- In a saucepan, whisk the flour into the milk until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens.
- Remove from heat and let it cool completely.
Step 3: Assemble
- Cut the cooled chocolate cake into equal layers or wafer-sized pieces.
- Spread a generous layer of cream between each layer.
- Stack the layers neatly and cover the top with additional cream if desired.
- Refrigerate for at least 2 hours before serving.
Tips
- For extra flavor, add 1 tbsp butter to the cream while it is still warm.
- Chill the dessert overnight for the best texture.
- Sprinkle cocoa powder or grated chocolate on top for decoration.
- Use room-temperature eggs for a lighter, fluffier cake.
- Cut with a sharp knife for clean, beautiful slices.
- Serve cold for a rich and refreshing dessert experience.