Christening Cake

For the baptism cake, separate the eggs and beat the egg whites with powdered sugar until fluffy. Add the egg yolks and stir in the softened chocolate and walnuts.

Finally, fold in the flour and beaten egg whites. Grease and flour the cake tin and pour in the batter. Bake the cake at 175 degrees for about 45 minutes.

For the filling, mix the custard powder with a little milk. Puree the pistachios in some milk with a hand blender. Soak the gelatine in cold water.

Heat the remaining milk, pureed pistachios, almond liqueur, powdered sugar and chopped marzipan and prepare a pudding with the stirred vanilla pudding powder.

Add the squeezed gelatine leaves and mix everything. Stir the pudding again and again to cool. Whip the cream until stiff and fold into the custard. Cut the cake in half.

Spread the pistachio cream over the cake. Place in the refrigerator overnight. For the chocolate ganache, chop the chocolate, bring the whipping cream to the boil and dissolve the chocolate in it.

Place the cream in the refrigerator overnight, remove the cake ring and spread evenly with the chocolate cream.

Knead the fondant until soft, roll it out, place it over the cake and smooth it out. Then decorate the baptism cake as desired.

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