For the kneading dough: – Quickly prepare sugar, vanillin, flour-sugar, egg yolks, sour cream and butter into a smooth dough. Roll out on the bottom of a cake springform pan (24 cm) and prick a few times with a fork. Put the cake ring therefore and bake.
Baking time : about 15 min. Electricity : 200-220 °C (preheated) Gas : level 3-4 (preheated) Hot air : 1800-200 °C (not preheated)
For The Sponge: – cut the semi-sweet cooking chocolate into pieces and stir in a small saucepan in a bain-marie until smooth, cool.
Beat the butter with the whisk of a hand mixer until smooth. gradually fold in the vanillin yolks, sugar, sugar and spices until a combined amount is formed. Add the cooled cooking chocolate.
Whip the egg whites until stiff and add to the quantity form. Mix the flour and baking powder, fold in together with the ground almond kernels briefly on low speed. Fill the dough into a cake springform pan (24 cm, bottom greased and lined with parchment paper).
Baking time : 35-40 min. Electricity : 170-200 °C (preheated) Gas : level 3-4 (preheated) Hot air : 160-180 °C (not preheated)
Remove the base from the mold, cool and cut twice.
For the butter cream: – Mix the pudding powder, sugar and egg yolks with 5 tbsp. of the milk. Bring the remaining milk to the boil. Remove the saucepan from the heat, pour in the mixed custard powder and stir, bring to the boil briefly and cover (
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