Chocolate Sponge Cake

Ingredients

• 6 egg yolks
• 6 egg whites
• 180 g sugar
• 1 packet vanilla sugar
• 120 g flour
• 80 g cornstarch
• 1 packet chocolate pudding powder
• 1 tbsp cocoa powder (dark)
• 2 tbsp sugar
• 500 ml milk
• 150 g nut nougat
• 300 g butter

Instructions

1. 1.

   Measure all required ingredients precisely and set them aside.

2. 2.

   Grease the bottom of a springform pan and line the rim with a double-folded, greased piece of parchment paper raised about 1/3 inch.

3. 3.

   Whisk the egg yolks with half the sugar and vanilla sugar until frothy.

4. 4.

   Beat the egg whites into stiff peaks; before they become fully firm, gradually add the remaining sugar, continuing to beat until stiff.

5. 5.

   Fold the meringue into the yolk mixture using a spoon.

6. 6.

   Sift flour and cornstarch over the egg mixture and fold in gently.

7. 7.

   Pour the batter into the prepared pan, smooth the surface, and bake at 175°C on the middle rack for 25-30 minutes (test with a toothpick).

8. 8.

   Remove the finished base from the oven, let it cool slightly, carefully lift it from the springform rim with a thin knife, transfer to a wire rack, and allow to cool completely. Let rest for at least 2 hours; cut the cake in half horizontally.

9. 9.

   Whisk chocolate pudding powder, cocoa powder, and sugar into some cold milk until smooth; bring remaining milk to a boil and stir in the prepared pudding mixture. Bring briefly to a boil and let it cool to lukewarm. Warm the nougat in a double boiler, beat in butter, then fold in the pudding by spoonfuls.

10. 10.

    Spread half of the cream over two cake layers and smooth. Stack the layers, place the third layer on top, and coat the entire cake with the remaining cream. Chill until ready to serve.