A cake recipe for all foodies:
For the kneaded dough, all ingredients should be at room temperature.
First, pile up a heap of flour on a work surface, add the butter on top and then the sugar form. Make a small indentation in the top of the butter and sugar and form the egg into it. Sprinkle cocoa and baking powder evenly on top and with your hands knead the whole thing together into a smooth ball of dough. Roll this ball into a thick sausage of dough and then separate 1/3 of it and set aside for the topping of the cake.
Grease a cake springform pan (26 cm ø) and crumble the dough into it piece by piece, pressing firmly. Line the sides about halfway up with dough.
For the filling, cut the vanilla pod lengthwise and scoop out the pith with a wide kitchen knife or a teaspoon.
Mix the vanilla pulp with the other ingredients for the filling in a high mixing bowl and roughly mix with the mixing rod at the beginning, so that the vanilla pudding powder does not get dusty. Then, using the stick, blend everything together until smooth. The butter should be at room temperature, because then it combines better with the other ingredients than when cold.
Pour the curd mixture into the cake springform pan. Crumble the set aside piece of dough over the surface of the cake from the outside in, leaving the center about saucer size free so that the yellow color of the filling (sun!) can be easily seen. Bake the cake for about 50 to 60 mi
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