- six eggs,
- 160-180 g sugar,
- 160-180 g flour (half cornflour, if desired),
- a pinch of baking powder,
- a small packet of vanilla sugar or grated lemon rind,
- 1 tbsp water,
- 80 g butter,
chocolate butter cream:
- 250 g butter,
- 150-180 g icing sugar,
- 2-3 egg yolks,
- 100 g dark chocolate (softened and cooled),
dark chocolate (chocolate glaze)
The cake bases are made first.
Separate the egg white from the egg yolk. Beat the egg yolk first with water and then with 2/3 of the sugar to form a foam. Now add the vanilla sugar or lemon peel as flavourings. Stir in the butter. Beat the egg white to form a stiff foam. Fold in the remaining third of the sugar and add this mixture to the egg yolk mixture. Sieve the flour and baking powder over it and mix everything together. Divide the mixture into seven and bake seven thin layers (200°C, six to eight minutes) in a well-greased spring form (diameter 26 cm) until golden brown. Remove them from the spring form immediately after baking and allow them to cool.
To make the filling, warm the chocolate in a bain-marie until it is liquid, and then allow it to cool slightly. Beat the butter until it is fluffy and then fold in the icing sugar and the egg yolk alternately. The mixture should be very fluffy. Gradually fold in the softened chocolate drop by drop. Add extra sugar or chocolate to taste if necessary. Spread the cream on six of the cake layers and place them one on top of the other. The seventh cake forms the top of the cake. Smooth a little cream over the edge of the cake.
To make the glaze, melt some dark chocolate and thinly and evenly cover the whole of the cake with the chocolate glaze using a brush