Cream Cake SABI

Ingredients

DOUGH:

150 g powdered sugar
3 pcs egg yolks
80 g oil
80 ml SABI milk
150 g semi-coarse flour
3 pcs egg whites (whipped)

FILLING:

750 g ready curd filling SABI
180 ml SABI whipping cream
3 tbsp SABI sour cream
4 packets vanilla sugar
3 tbsp powdered sugar
1 packet whipping cream stabilizer
2 tbsp cocoa

GLAZE:

180 ml SABI whipping cream
200 g cooking chocolate

Procedure

1. First, prepare the dough. Whisk egg yolks with sugar until foamy, then add oil and milk while mixing. In another bowl, mix flour with cocoa, then fold in stiffly whipped egg whites.

2. Pour the dough into a cake pan lined with baking paper and bake at 170°C for about 30 minutes. After baking, invert the cake onto a wooden board so the top evens out and the crust "moistens." When cooled, peel off the crust to prevent the filling from separating from the dough.

3. Whip the curd filling finely with vanilla and powdered sugar, sour cream, whipping cream, and stabilizer.

4. Spread the curd filling on the cake, smooth it, and chill for about 30 minutes in the refrigerator.

5. Bring the whipping cream for the glaze to a boil and immediately turn off the heat. Break the chocolate into the cream and stir until melted and smooth. If lumps remain, gently reheat the cream.

6. Let the glaze cool well in the refrigerator so it can be spread. Finally, spread the glaze over the cake and sides and chill thoroughly.