Chocolate cream cake

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Ingredients:

3 eggs

150 gr sugar

75 gr flour

75 gr cornstarch

2 tablespoons vanilla sugar

1/2 teaspoon baking powder

100 gr sliced almonds

1 package gelatine powder

5 dl whipping cream

1 tablespoon icing sugar

1 large dark chocolate bar

chocolate sprinkles

extra:

oven

springform Ø 22-24 cm

Preparation:

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Preheat the oven to 180°C/360°F (fan oven 165°C/325°F).

Separate egg whites and yolks. Beat the egg whites with vanilla sugar to peaks. Stir the yolks with sugar creamy and fold careful into the egg whites. Sift flour, cornstarch and baking powder over the eggs, sprinkle the almonds and fold carefull.

Grease a springform pan, line with baking paper and spoon the batter in. Bake the cake 25-30 minutes. Let cool on a wire rack.

Beat the cream with icing sugar to peaks. Dissolve the gelatine in a little hot water and let cool. Melt the chocolate bar au-bain-marie. Mix chocolate, gelatine and cream.

Cut the pie bottom horizontal and cover the bottom layer with 2/3 of the cream. Place the top layer. Spread the rest of the cream over the sides of the cake. Roll the sides of the cake through the chocolate sprinkles. Cover the upper part of the cake with a layer chocolate glaze or dipping chocolate.