Lela cake with walnuts and creams

Ingredients

For the letters

• 100 g white chocolate

For the sponge

• 8 large eggs
• 1 pinch of salt
• 5 tablespoons sugar
• 1 packet baking powder
• 5 tablespoons flour
• 4 tablespoons ground walnuts

For the syrup

• 400 ml water
• 3 tablespoons sugar
• 1 teaspoon Dr. Oetker vanilla essence

For the vanilla cream

• 1 packet Dr. Oetker vanilla cream mix
• 250 ml cold milk
• 3 tablespoons sugar

For the forest fruit cream

• 1 packet Dr. Oetker forest fruit cream mix
• 250 ml cold milk
• 3 tablespoons sugar

For decoration

• 200 ml whipping cream
• 8 wafer flowers
• 20 g sugar confetti

Preparation

1. Melt 100 g of white chocolate over a double boiler, about 5 minutes, then pour it into the letter molds. Refrigerate the molds for 30 minutes, until the letters have set. 2. Beat the whites of the 8 eggs with 1 pinch of salt and 5 tablespoons of sugar until stiff peaks form. Beat in the yolks one at a time, then fold in the baking powder, flour and walnuts. Pour the mixture into a 27 cm round pan lined with baking paper and bake at 180°C for about 35 minutes, until lightly browned. Leave the sponge to cool for 60 minutes. 3. Boil 400 ml of water with 3 tablespoons of sugar for 5 minutes, until the sugar dissolves. Remove the syrup from the heat, add the vanilla essence and leave it to cool. 4. Beat the vanilla cream mix with 250 ml of cold milk and 3 tablespoons of sugar until thickened. Prepare the forest fruit cream in the same way, with the remaining 250 ml of cold milk and 3 tablespoons of sugar. 5. Cut the sponge into two uneven layers, with the bottom layer thicker than the top. Soak them with syrup, then spread half of the vanilla cream and half of the forest fruit cream over the bottom layer. Place the top layer over it. 6. Whip the cream for 3 minutes, until creamy and firm but not too stiff. Decorate the cake with the remaining creams and whipped cream, then add the wafer flowers, sugar confetti and chocolate letters.