Name: Extremely creamy dessert with vanilla-yolk cream and whipped cream
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Ingredients: 7 egg whites; 7 tablespoons granulated sugar; 7 tablespoons all-purpose flour; 3 tablespoons lukewarm water; 100 ml milk; rum to taste; 7 egg yolks; 7 tablespoons granulated sugar; 6 tablespoons all-purpose flour; 1 tablespoon corn starch; 800 ml milk (100 ml of which for the yolk mixture); 250 g good-quality margarine (can be replaced with butter); 1 sachet instant whipped cream powder (prepare according to package instructions); 50 g dark chocolate for grating

Sponge base Whip the egg whites into stiff peaks and gradually beat in the sugar until a glossy mixture forms. Gently fold in the flour with a spatula and finally the water. Spread the batter on a baking sheet lined with parchment paper. Bake at 160 °C for about 25 minutes, until golden. Let cool, poke with a skewer and evenly sprinkle with the milk and rum.

Vanilla-yolk cream Beat the yolks with the sugar, flour, starch and 100 ml milk into a smooth mixture. Bring the remaining milk to a boil, pour the yolk mixture in a thin stream and, stirring constantly, cook for about 5 minutes until thickened. Cover with cling film "to touch" and let cool completely. Beat the softened margarine (or butter) into the cold cream until smooth. Spread the cream over the sponge.

Whipped cream layer Prepare the whipped cream according to the instructions on the packet and spread it evenly over the cream. Sprinkle the surface with grated chocolate. Chill for at least 2 hours, ideally overnight.