Butter Cream-Filled Cake With Chocolate Butter Cream Filling Recipe

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Butter Cream-Filled Cake With Chocolate Butter Cream Filling
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Ingredients
13
Count
Nutrition
344
Calories
Total time
80
Minutes
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Ingredients:

  • 2 -3 tbsp warm water (if using large eggs take the smaller amount of water and if using small eggs use the larger amount o)
  • 150 g sugar
  • 1 (9 g) packet oetker vanilla sugar
  • 100 g cornstarch
  • 1 (43 g) packet chocolate oetker pudding powder (or 43 g vanilla flavour pudding powder plus 2 tbsp cocoa)
  • 100 g sugar
  • 2 1/2 cups cold milk
  • 250 g butter or 250 g margarine
  • chocolate vermicelli

Directions:

  1. Sponge Mixture.
  2. Whisk egg yolks with the water until frothy.
  3. Add 2/3 of the sugar and the vanillin sugar, a bit at a time.
  4. Continue whisking until the mixture is thick and creamy.
  5. In a separate bowl, whisk the egg whites until stiff enough to show and retain the cut of a knife.
  6. Gradually whisk in the rest of the sugar.
  7. Fill the egg white snow onto the whisked egg yolk mixture.
  8. Mix together the flour, corn starch, cocoa and the baking powder.
  9. Sieve onto the egg whites.
  10. Fold all the ingredients gently together (do not stir or beat).
  11. Line the bottom of a 10 (26 cm) round baking tin with a removable rim with baking paper and fill with the sponge mixture.
  12. Bake immediately in a moderately hot oven for 20 to 30 minutes.
  13. Chocolate Butter Cream Filling:.
  14. Blend the pudding powder and sugar with 6 tbsp of the milk.
  15. Bring the rest of the milk to a boil.
  16. Remove from heat and slowly stir in the blended pudding powder.
  17. Stir the pudding occasionally while it is cooling down.
  18. Cream the butter and beat int the cooled pudding one tbsp at a time (the butter and pudding shouldn't be too cool otherwise the cream may curdle).
  19. Cut the cake through twice horizontally.
  20. Spread the bottom layer 1/4 of the butter cream filling.
  21. Lay the 2nd layer over the filling, spread with a little less than half of the remaining cream and lay the top layer over it.
  22. Coat the sides and top surface thinly and evenly with a little of the remaining cream and sprinkle the sides with the chocolate vermicelli .
  23. Pipe the rest of the cream decoratively over the top.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 344.06 Kcal (1441 kJ)
Calories from fat 174.83 Kcal
% Daily Value*
Total Fat 19.43g 30%
Cholesterol 100.37mg 33%
Sodium 184.79mg 8%
Potassium 217.96mg 5%
Total Carbs 37.62g 13%
Sugars 23.16g 93%
Dietary Fiber 0.68g 3%
Protein 5.52g 11%
Vitamin A 0.2mg 7%
Iron 0.7mg 4%
Calcium 128.6mg 13%
Amount Per 100 g
Calories 243.14 Kcal (1018 kJ)
Calories from fat 123.54 Kcal
% Daily Value*
Total Fat 13.73g 30%
Cholesterol 70.93mg 33%
Sodium 130.59mg 8%
Potassium 154.03mg 5%
Total Carbs 26.58g 13%
Sugars 16.37g 93%
Dietary Fiber 0.48g 3%
Protein 3.9g 11%
Vitamin A 0.1mg 7%
Iron 0.5mg 4%
Calcium 90.9mg 13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.4
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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