Old Silesian Pudding Buttercream Cake

Preparation

For the light base:

1. Separate the eggs. Beat egg whites until stiff, gradually adding 100 g sugar.

2. Beat egg yolks with 100 g sugar and 4 tbsp warm water until frothy.

3. Gently fold the egg whites into the yolk mixture. Sift flour, vanilla pudding powder, and baking powder over the egg mixture and gently fold in.

4. Pour the batter into a springform pan (28-30 cm diameter) lined with parchment paper.

5. Bake in a preheated oven at 200°C (392°F) for 25-30 minutes.

6. Let the sponge cool on a wire rack and then slice horizontally once.

For the dark base:

1. Separate the eggs. Beat egg whites until stiff, gradually adding 100 g sugar.

2. Beat egg yolks with 100 g sugar and 50 ml warm water until frothy.

3. Gently fold the egg whites into the yolk mixture. Sift flour, chocolate pudding powder, and baking powder over the egg mixture and gently fold in.

4. Pour the batter into a springform pan (28-30 cm diameter) lined with parchment paper.

5. Bake in a preheated oven at 200°C (392°F) for 25-30 minutes.

6. Let the sponge cool on a wire rack and then slice horizontally once.

For the buttercream:

1. Cook a pudding with half of the milk, vanilla pudding powder, and 125 g sugar. Let cool, stirring occasionally to prevent skin from forming.

2. Beat 250 g butter until fluffy and gradually mix in the pudding. The butter and pudding must be at the same temperature to prevent the buttercream from curdling.

3. Cook a pudding with the remaining milk, chocolate pudding powder, 1 tbsp cocoa powder, and 125 g sugar. Let cool, stirring occasionally.

4. Beat 250 g butter until fluffy and gradually mix in the chocolate pudding.

Assembling the cake:

1. Stir 1-2 tbsp jam into one-third of the vanilla buttercream and spread it on the bottom layer.

2. Spread the second layer with the chocolate buttercream, and the third with vanilla buttercream.

3. Stack all layers. Cover the outside of the cake with chocolate buttercream.

4. Decorate the edges with chocolate sprinkles, sliced almonds, or shredded coconut.

5. Decorate the top as desired using a piping bag.

6. Chill the cake until serving.