Butter Cream-filled Cake

Total Time: 1 hr 20 mins Preparation Time: 1 hr Cook Time: 20 mins

Ingredients

• Servings: 12
• 3 egg yolks
• 3 -4 tablespoons warm water (if using large eggs take the smaller amount of water and if using small eggs use the larger amount o)
• 150 g sugar
• 9 g oetker vanilla sugar (1 packet)
• 3 egg whites
• 100 g plain flour
• 100 g cornstarch
• 3 teaspoons baking powder
• 43 g oetker pudding powder, vanilla flavour (1 packet, or 43 g almonds, flavour (1 packet) or 43 g cream or 43 g caramels or 43 g lemons, flavour (1 packet)
• 100 g sugar
• 2 1/2 cups cold milk (570 ccm of milk is almost 2 1/2 u.s. cups)
• 250 g butter or 250 g margarine
• 2 -3 tablespoons jam
• 2 -3 almonds (a few, blanched and finely sliced)

Recipe

• 1 sponge mixture.
• 2 whisk egg yolks with the water until frothy.
• 3 add 2/3 of the sugar and the vanilla sugar, a bit at a time.
• 4 continue whisking until the mixture is thick and creamy.
• 5 in a separate bowl, whisk the egg whites until stiff enough to show and retain the cut of a knife.
• 6 gradually whisk in the rest of the sugar.
• 7 fill the egg snow onto the whisked egg yolk mixture.
• 8 mix together the flour, corn starch and the baking powder.
• 9 sieve onto the egg whites.
• 10 fold all the ingredients gently together (do not stir or beat).
• 11 line the bottom of a 10" (26 cm) round baking tin with a removable rim with baking paper and fill with the sponge mixture.
• 12 bake immediately in a moderately hot oven for 20 to 30 minutes.
• 13 a moderately hot oven is 340 to 390 f or 170 to 200°c.
• 14 butter cream filling:.
• 15 blend the pudding powder and sugar with 6 tbsp of the milk.
• 16 bring the rest of the milk to a boil.
• 17 remove from heat and slowly stir in the blended pudding powder.
• 18 stir the pudding occasionally while it is cooling down.
• 19 cream the butter and beat int the cooled pudding one tbsp at a time (the butter and pudding shouldn't be too cool otherwise the cream may curdle).
• 20 cut the cake through twice horizontally.
• 21 spread the bottom layer with either a thin layer of jame and then 1/4 of the butter cream filling.
• 22 lay the 2nd layer over the filling, spread with a little less than half of the remaining cream and lay the top layer over it.
• 23 coat the sides and top surface thinly and evenly with a little of the remaining cream and sprinkle the sided with almonds .
• 24 pipe the rest of the cream decoratively over the top.