Cream curd cake

1. Base

egg yolk 4 pcs • powdered sugar 2.75 oz (80 g) • egg white 4 pcs • unsalted butter • flour medium

Mix the egg yolks with sugar. Whip egg whites. Grease the cake mold with butter and sprinkle with flour.

2. 

cocoa powder 1 oz (25 g) • water 4 tbsp • flour medium 2.75 oz (80 g) • baking powder for gingerbread 0.25 oz (8 g)

Add cocoa and water. After mixing, add flour with baking powder.

3. 

Finally add egg whites snow.

4. 

Pour the dough into the prepared mold and bake in a preheated oven at 735°F (390°C)F (390°F (200°C)) for 10 minutes.

5. Cream curd cream

semi skimmed milk 1,5% 2.1 cup (500 ml) • sugar granulated 1.75 oz (50 g) • vanilla pudding - powder 2.5 oz (74 g)

Cook a thicker pudding from milk, sugar and pudding powder. Let cool to room temperature in a water bath in cold water.

6. 

unsalted butter 7 oz (200 g) • powdered sugar 3.5 oz (100 g)

Mix butter with sugar,...

7. 

dry curd cottage 1.1 lb (500 g)

...add and whip cream curd....

8. 

...and cooled pudding.

9. Put cake together

redcurrant jam 4.25 oz (120 g)

Spread the base with currant jam.

10. 

Spread the cream on top of the jam and smooth out.

11. 

Let harden for 24 hours in the refrigerator.

12. Decoration

colourful chocolate candies

Decorate the cake with candies just before serving, because the colored icing on the candies can start to melt after a long time. Create a template from paper, and start placing candies around it as desired.

13. 

You can serve.