Vanilla Cream Cake with Ladyfingers

Ingredients

• 2 eggs (medium size)
• 100 g sugar
• 2 Tbsp hot water
• 1 packet vanilla sugar
• 100 g flour
• 25 g cornstarch
• 1 tsp baking powder, spread
• 4 sheets of white gelatin
• 1 packet vanilla pudding mix
• 4 tbsp sugar
• 500 ml milk
• 750 ml whipping cream
• 3 packets whipped cream stabilizer
• 200 g ladyfingers
• 100 ml milk
• 2 tbsp rum
• 250 ml Whipping Cream
• 1 packet whipped cream stabilizer
• 2 tbsp finely chopped pistachios
• 3 tbsp egg liqueur

Instructions

1. 1.

   Separate the eggs. Whip the whites until stiff, letting 1/3 of the sugar fall in. Beat the yolks with the remaining sugar, water and vanilla sugar until thick and fluffy. Fold the meringue over. Sift flour, cornstarch and baking powder into the mixture and whisk evenly with a whisk. Line the bottom of a 28 cm springform pan with parchment paper. Pour the batter in and smooth the surface. Bake in a preheated oven at 180°C (gas: level 2-3, convection: 160°C) for about 20–25 minutes. Let the sponge rest for 10 minutes, then carefully lift it out of the pan, place it on a parchment‑lined cooling rack and remove the paper. Allow the sponge to cool.

2. 2.

   For the filling soak gelatin in cold water for 5 minutes. Cook pudding according to package instructions using pudding mix, sugar and milk. Dissolve the pressed gelatin into the pudding. Cover with cling film and let cool. Whip cream with stabilizer until stiff. Stir the pudding vigorously (you may strain it), then fold in the whipped cream.

3. 3.

   Place ladyfingers on a plate. Mix milk and rum, drizzle over the ladyfingers. Arrange the sponge on a cake ring, close the ring around it. Spread portions of the filling over the sponge, topping with ladyfingers. Chill the cake for 1–2 hours.

4. 4.

   Whip cream with stabilizer until stiff. Fill a piping bag fitted with a round tip. Remove the cake ring. Spray the cake with dots. Sprinkle pistachios and drizzle egg liqueur on top.