Number Cake

 

For the Cake:

  • 9 separated eggs
  • 1 1/2 cups (300g) sugar
  • 9 tablespoons water
  • 1 1/4 cups (150g) all-purpose flour
  • 3/4 cup (75g) cocoa powder
  • 3/4 cup (75g) starch
  • 1 packet baking powder

Instructions:

  1. Separate the eggs, beat the egg whites with sugar until fluffy, about 8 minutes.
  2. Mix egg yolks with water and gently fold them into the fluffy mixture.
  3. In a separate bowl, combine all dry ingredients and sift them into the egg mixture.
  4. Gently fold everything together.
  5. Pour the batter into a square baking pan and smooth it out. Approximately 10×12 inches.
  6. Bake in a preheated oven at 160°C (320°F) for about 40 minutes. (Don’t forget the toothpick test!)

For the Cream:

  • 2 1/2 cups (600g) heavy cream
  • 1 cup (200g) cream cheese
  • 1 cup (200g) mascarpone
  • 1 packet whipping cream stabilizer
  • 1/2 cup (100g) powdered sugar
  • 3 tablespoons Nutella

Whip all ingredients except Nutella until stiff peaks form. Add Nutella and briefly mix.

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