For the dough, froth the fat and gradually add sugar, vanilla, eggs and salt.
Add flour, baking powder and Gustin(potato/corn starch). Make 8 or more doughs from the dough. Almost 2 tablespoons
of the dough on a greased Springform bottom. Make sure that the dough layer is on
Edge is not too thin, so that the floor is not too dark there. Every floor without springform edge
bake until light brown.
Oven 350 degrees
Baking time 10 - 12 minutes.
Immediately after baking loosen the soils from the Springform tray and cool on a cake rack
to let. Mix the custard powder and cocoa with some milk for the butter cream, then add the remaining milk and cook at moderate heat. During the cold, stir through this more often. butter
stir frothy and add the cooled pudding with pepper sauce (make sure that neither butter nor pudding is too cold, since then the so-called coagulation occurs!)
Coat the individual soils with the butter cream and put it into a cake. The topmost layer must consist of one floor.
For the cast, stir the powdered sugar sifted with cocoa with the melted butter and hot water until a thick liquid mass is formed. Cover the cake with the cast.