+To prepare the dough:

4 pieces of eggs

1 cup (200 ml) powdered sugar

1 cup flour

3 tablespoons of cocoa powder

1 bag of baking powder

One bag of vanilla sugar

+For the cream:

1 liter of milk

4 tablespoons of flour

4 tablespoons of potato or corn starch

1.5 cups of powdered sugar

2 pieces of eggs

100 grams of butter

One bag of vanilla sugar

400 ml whipped cream

For the glaze:

200 ml whipped cream

100 grams of milk chocolate


Beat eggs and sugar until frothy and add sifted flour mixed with cocoa and baking powder in portions. Place the dough on a baking sheet lined with baking paper (the larger the sheet, the lower the dough will be) and bake in a preheated oven at 180°C for 20 minutes.

After baking, let it cool on a rack.

For the cream, bring the milk, flour, starch, powdered sugar, and eggs to a thick pudding. Removing from heat also, while still hot, stir in butter also vanilla sugar. Melting butter and sugar in it, stirring. I stirred it with a hand mixer and the cream came out nice and smooth. Let it cool.

Finally, whisk the cream until stiff, stirring in the pudding with a whisk. I do justice to the generous.

Spread one part on the cake (cut off the edge), sprinkle the crumbly edges on top, and spread the rest of the cream. Smooth and place in a cool place.

When the cream has already hardened on the cake, the top is covered with chocolate icing – to do this, heat the cream, add the pieces of chocolate and melt it while stirring