Buttercream cake with chocolate
INGREDIENTS:
2 packs of Dr. Oetker Original Pudding Chocolate
80 g sugar
800 ml milk
100 g chopped dark chocolate
400 g soft butter
120 g sifted icing sugar
SPONGE CAKE
4 eggs (size M)
3 tbsp hot water
125 g sugar
1 pack of Dr. Oetker vanilla sugar
125 g plain flour
1 tbsp Dr. Oetker baking powder
50 g cornstarch
ALSO:
about 6 tbsp apricot jam, about 50 g roasted almond flakes, some baking cocoa
PREPARATION:
Cook the pudding powder with sugar and milk, stirring, to make a pudding. Add the chocolate coating and melt it in the hot pudding while stirring. Pour the pudding into a bowl and cover with cling film.
For the mixture, beat the eggs with water, sugar and vanilla sugar with the hand mixer (beaters) until frothy. Mix the flour with the baking powder and starch, sift over it and fold in with the wooden spoon. Pour the mixture into a springform pan (26 cm Ø) lined with baking paper and smooth it out.
Place the pan on the rack in the lower half of the preheated oven. Baking time: about 30 minutes.
Top and bottom heat: 180 °C / hot air: 160 °C
Beat the soft butter and icing sugar with the hand mixer (beaters) until creamy. Stir in the cooled pudding spoon by spoon. Make sure that the butter and pudding are at room temperature, otherwise the buttercream will curdle. Put about 3 tablespoons of the cream aside in a piping bag with a star nozzle.
Cut the cooled cake in half. Place the bottom layer of the cake on a cake plate and spread half of the jam on it. Spread 1/3 of the buttercream on it, cover with the middle layer of the cake and press down lightly. Spread the remaining jam on top and cover the second third of the cream with the top of the cake and press down lightly. Cover the cake with the remaining buttercream.
Pipe the cream onto the cake as desired using a piping bag. Decorate the edge of the cake with the roasted almonds using a pastry card. Sprinkle the cake with cocoa before serving.
