Magical Fairy Tale Cake with Charlotte Cream

Instructions

1. Start by separating the egg whites from the yolks. Whip the egg whites (4) until stiff peaks form with half the sugar (80g).
2. Beat the egg yolks (4) with the remaining sugar (80g) until light and fluffy. Combine both mixtures and gently fold them together.
3. Add the flour (160g) and gently fold until you have a smooth batter.
4. Spread the batter evenly on a baking sheet (ours is 36*22 cm) lined with parchment paper. Bake at 170°C (325°F) for about 20 minutes until golden brown.
5. For the Charlotte Cream, in a saucepan, mix sugar (180g), egg yolks (2), a pinch of Dr. Bakers vanilla, and milk (125ml). Heat gently while stirring until it reaches a boil. Continue to simmer for 2-3 minutes until thickened. Strain the cream and let it cool to room temperature.
6. Beat the softened unsalted butter until fluffy for about 3 minutes. Gradually add the custard cream, one tablespoon at a time, while continuing to beat.
7. Set aside two tablespoons of the cream and color them pink and green. Divide the remaining cream in half, mixing one part with cocoa (1 tbsp).

Once the sponge cake has cooled, trim the uneven edges and divide it into three equal parts. Crush the trimmings and toast them in a pan until golden brown. Soak the sponge with syrup made from 100 grams of sugar, 125 ml of water, and 1/2 teaspoon of caramelized vanilla.

⑨ Let's assemble the cake! Spread the white cream on the first layer of sponge, place the second layer on top, and coat it with white cream again. Then, cover it with the third layer

.⑩ Cover the top and sides of the cake with chocolate cream, leaving some for decoration. Sprinkle the sides of the cake with the toasted crumbs.

⑪ Use pastry bags with different nozzles to decorate the cake with pink, green, and chocolate cream. Sprinkle the decorations on top. Place the cake in the fridge for at least 2 hours to set. Your delicious and beautiful cake is ready!