(recipe for one baking sheet, minimum depth 2 cm)
(makes about 5 small cakes)
1 pinch salt
375 ml whipping cream
375 g sugar
1 package vanilla sugar
375 g flour
2 heaped tablespoons cocoa
2 teaspoons baking powder
200 ml milk
dark chocolate cream cheese ganache
(prepare the day before)
300 g milk chocolate
200 ml whipping cream
100 g cream cheese
fondant in different colors
Ganache has to be prepared the day before!!!
For the Ganache chop milk chocolate roughly.
Melt whipping cream and chocolate in a small pot.
Refrigerate over night.
The next day beat cream cheese into chocolate mass.
For the cake, preheat oven to 355°F.
Line baking sheet with baking paper.
Divide egg whites from egg yolk.
Beat egg whites with salt stiff.
Beat whipping cream semi-stiff and add sugar and vanilla sugar.
Stir in egg yolks until well combined.
Mix flour, baking powder and cocoa, in a separate bowl.
Stir flour mixture and milk, alternating into the egg-sugar mixture.
Gently fold in the egg whites and transfer to the baking sheet.
Bake for about 30-40 minutes.
After baking, let cake cool down.
Cut out circles, from cake dough, using a round shaped cookie cutter. (diameter 8 cm)
Spread half of the cakes with the chocolate ganache. Top with another cake and carefully
Cover cakes with fondant and decorate with blossoms and sugar pearls.