for a large round cake baking pan
- 1 eggs
- 125 g margarine or butter
- 100 g grain sugar
- 250 g flour
- 1 bag of baking powder
- baking flavoring if you like or vanilla sugar from Frunix
- 50 ml milk (you can also use water)
- fat for the baking pan
- 500 ml milk
- 1 sachet of vanilla flavored pudding powder
- 75 g grain sugar
- 250 g butter
1 bar of chocolate for the finishing touch.
Now that we have tried any form of mixing, melting or sifting, the realization has come - it doesn't matter - whether melting butter, sifting flour, etc - the cake always tastes the same.
Crack the eggs and put them in the mixing bowl (if they are bad, not all the batter is lost), then add the margarine/butter, granulated sugar and if you like, the baking flavoring and mix well with a mixer.
Then add the flour, baking powder and milk and mix everything well with the mixer.
Grease the cake pan and pour in the batter.
Bake at 180 °C (top and bottom heat)
30 minutes on the middle shelf
If the cake gets too dark on top after a while, you can put aluminum foil or baking paper over it. The cake will continue to bake normally without burning.
After 30 minutes, poke the cake with a wooden stick or a cabbage roll piercer, when no more dough sticks to it, the cake is done.
Let the cake cool on a wire rack. Then cut into 2 pieces with a knife.
Boil the pudding powder with the grain sugar according to the instructions. Then pour into a large bowl while still hot and cover with plastic wrap to prevent a pudding skin from forming.
Let cool to room temperature.
Stir the room-warm butter into the pudding, a little at a time, using a mixer to make a creamy mixture.
Then layer the cake.
- Place the base on a cake plate and close the baking ring from the baking pan around it.
- Then spread buttercream generously on top.
- The next layer is the second cake plate.
- Then again spread buttercream generously on top.
- Finally, crush a bar of chocolate and spread it evenly over the cake.