1. Sponge Mixture. 2. Whisk egg yolks with the water until frothy. 3. Add 2/3 of the sugar and the vanillin sugar, a bit at a time. 4. Continue whisking until the mixture is thick and creamy. 5. In a separate bowl, whisk the egg whites until stiff enough to show and retain the cut of a knife. 6. Gradually whisk in the rest of the sugar. 7. fill the egg white snow onto the whisked egg yolk mixture. 8. Mix together the flour, corn starch, cocoa and the baking powder. 9. Sieve onto the egg whites. 10. Fold all the ingredients gently together (do not stir or beat). 11. Line the bottom of a 10" (26 cm) round baking tin with a removable rim with baking paper and fill with the sponge mixture. 12. Bake immediately in a moderately hot oven for 20 to 30 minutes. 13. Chocolate Butter Cream Filling: 14. Blend the pudding powder and sugar with 6 tbsp of the milk. 15. Bring the rest of the milk to a boil. 16. remove from heat and slowly stir in the blended pudding powder. 17. Stir the pudding occasionally while it is cooling down. 18. 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). 19. Cut the cake through twice horizontally. 20. Spread the bottom layer 1/4 of the butter cream filling. 21. 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. 22. Coat the sides and top surface thinly and evenly with a little of the remaining cream and sprinkle the sides with the chocolate vermicelli . 23. Pipe the rest of the cream decoratively over the top. ---------------------------------------------------------------------------
Nutrition
Ingredients
