Little bug cake with vanilla cream

Name: Little bug cake with vanilla cream
Ingredients: 3 egg whites; 1/8 teaspoon salt; 3 tablespoons sugar; 3 tablespoons flour; 1/2 packet baking powder; 3 egg whites; 1/8 teaspoon salt; 3 tablespoons sugar; 3 tablespoons flour; 1/2 packet baking powder; 2 eggs; 4 tablespoons starch; 3 tablespoons flour; 3 1/2 tablespoons sugar; 1 packet vanilla sugar; 1 teaspoon vanilla essence; 500 ml milk; 200 g pitted sour cherries; 250 ml whipping cream 30% fat; 2 cans mandarins in syrup; 1 box Toffifee candies (125 g); 100 g milk chocolate; 100 ml milk; 2 sticks; 1 white chocolate bar (100 g)

Dessert - Little bug cake with vanilla cream by Marilena D. - Recipia

The little bug cake with vanilla cream starts with egg whites beaten until stiff, then two cake layers are baked for 20 minutes each. Vanilla cream and sour cherries go between the layers, while whipped cream, mandarins, sticks, Toffifee candies and chocolate make up the decoration, with a chocolate mouth. I cut it into narrow slices so the cream between the layers stays visible. Prep: 30 minutes. Cook: 58 minutes. Rest: 60 minutes. Total: 148 minutes. Serves: 12. About 390 kcal and 8 g protein per serving.

Ingredients

3 egg whites
1/8 teaspoon salt
3 tablespoons sugar
3 tablespoons flour
1/2 packet baking powder
3 egg whites
1/8 teaspoon salt
3 tablespoons sugar
3 tablespoons flour
1/2 packet baking powder
2 eggs
4 tablespoons starch
3 tablespoons flour
3 1/2 tablespoons sugar
1 packet vanilla sugar
1 teaspoon vanilla essence
500 ml milk
200 g pitted sour cherries
250 ml whipping cream 30% fat
2 cans mandarins in syrup
1 box Toffifee candies (125 g)
100 g milk chocolate
100 ml milk
2 sticks
1 white chocolate bar (100 g)

Preparation

1. Preheat the oven to 180°C. Line a 22 cm round cake pan with baking paper. 2. Beat 3 egg whites with 1/8 teaspoon of salt, then fold in 3 tablespoons of sugar. 3. Sift 3 tablespoons of flour and half a packet of baking powder over the foam. Pour the batter into the pan and bake for 20 minutes, until lightly browned around the edges. 4. Repeat with the remaining 3 egg whites, 1/8 teaspoon of salt, 3 tablespoons of sugar, 3 tablespoons of flour and the remaining half packet of baking powder. Bake the second layer for 20 minutes at 180°C. 5. Mix 2 eggs with 4 tablespoons of starch, 3 tablespoons of flour, 3 1/2 tablespoons of sugar, the vanilla sugar and the vanilla essence. 6. Bring 500 ml of milk to a boil. Pour the egg mixture into the hot milk and stir over low heat for 10-15 minutes, until the cream thickens. 7. Leave the cake layers and cream to cool to room temperature, about 60 minutes. Spread the cream and 200 g of sour cherries between the layers. 8. Whip the cream and spread it over the cake. Drain the canned mandarins and arrange them on top, along with the Toffifee candies. 9. Melt the milk chocolate in 100 ml of milk over low heat for about 3 minutes, until smooth. Coat the two sticks in chocolate and arrange them on the cake; save a little chocolate for the mouth. 10. Grate the white chocolate over the edge of the cake.

Notes

For the layers, use a 22 cm round pan lined with baking paper; the layers will come out the same size in the same pan. Bake each layer as soon as you beat the batter, because the foam loses its volume if it sits. Drain canned sour cherries well, and use fresh ones pitted; if they are very juicy, pat them dry before adding them to the cake. The mandarins need to be drained thoroughly, otherwise the syrup will soften the whipped cream on top. The step I most often rush is cooling: the layers and cream need to be cool before assembling, and whipped cream spreads more easily over a cold cake. Grate the white chocolate just before decorating; a cold block grates more cleanly and doesn't stick to the grater as much. I serve it with plain black tea, which doesn't overpower the vanilla cream. It contains gluten from the flour, eggs and dairy; keep covered in the fridge for up to 3 days.