Small vanilla popcorn cake

Name: Small vanilla popcorn cake
Cook time: 1 h 15 min
Total time: 3 h
Yield: 8
Ingredients: 120 g Sugar; 1 pck. Vanillin sugar; 1 pinch(es) Salt; 3 Eggs (size M); 75 g Flour; 30 g Cornstarch; 15 g Cocoa; 1 teaspoon, go. Baking Powder; 450 ml Milk; 1 pck. Pudding powder (vanilla flavour; for cooking); 3 sheets white gelatine; 250 g Whipped cream; 75 g Couverture (dark chocolate); 10 g finished popcorn; 1 TEASPOON colourful sugar pearls; 7-10 Tbsp Fat and flour

AUTHOR
Zackary Austin

DIFFICULTY
very easy

RATING

Whether for the next girls' evening, children's birthday party or baby shower: the small cake with homemade popcorn decoration will delight everyone.

COOK TIME
75 mins

TOTAL TIME
180 mins

Ingredients

Servings: 8

120 g Sugar
1 pck. Vanillin sugar
1 pinch(es) Salt
3 Eggs (size M)
75 g Flour
30 g Cornstarch
15 g Cocoa
1 teaspoon, go. Baking Powder
450 ml Milk
1 pck. Pudding powder (vanilla flavour; for cooking)
3 sheets white gelatine
250 g Whipped cream
75 g Couverture (dark chocolate)
10 g finished popcorn
1 TEASPOON colourful sugar pearls
7-10 Tbsp Fat and flour

Directions

1
A springform pan (20 cm Ø), only grease the bottom and dust with flour. Mix 75 g sugar, vanillin sugar and salt. Separate the eggs. Beat the egg whites and 2 tbsp. cold water until stiff, adding the sugar mixture at the end. Add egg yolk and fold in. Mix flour, cornstarch, cocoa and baking powder, sieve onto the egg foam mixture and fold in carefully.
2
Pour the mixture into the springform pan, smooth it down and bake in the preheated oven, 2nd shelf from below, (electric oven: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 20-25 minutes. Sponge cake in the tin, let it cool down on a cake rack for 2-3 hours.
3
Bring 350 ml milk to the boil in a small pot. Stir pudding powder, 3 tablespoons (45 g) sugar and 100 ml milk until smooth. Remove the pot from the hotplate, stir the custard powder into the boiling milk and put it back on the hotplate. Bring to the boil while stirring and simmer for 1 minute. Immediately place in a bowl and cover the surface with cling film. Let it cool down.
4
Soak gelatine in cold water. Remove the sponge cake from the mould and cut through horizontally twice. Place the lower cake base on a plate and place a cake ring around the base. Squeeze the gelatine and dissolve at low heat. Whip cream until not quite stiff, remove 1 tbsp. completely and dissolve in the warm gelatine. Add the gelatine to the remaining cream and stir in. Mix the pudding briefly with the whisk of the hand mixer, fold in the cream.
5
Spread 1/3 vanilla cream on the bottom cake layer and cover with the second layer. Spread another 1/3 of the cream on top and cover with the third cake base. Loosen the cake ring and spread the remaining cream all around the cake. Chill for about 2 hours.
6
Coarsely chop the chocolate coating and melt it over a warm water bath. Cover popcorn (approx. 32 pieces) with chocolate coating and place on baking paper. Immediately sprinkle with colourful sugar pearls and let dry. Place on the cake in a spiral shape.