Chocolate wafers with cream

 the dough:
  • 4 pc eggs
  • 1 cup (200 ml) powdered sugar
  • 1 cup of flour
  • 3 tbsp cocoa powder
  • 1 packet of baking powder
  • 1 packet of vanilla sugar
For the cream:
  • 1 liter of milk
  • 4 tbsp flour
  • 4 tbsp potato or corn starch
  • 1.5 cups of powdered sugar
  • 2 pc eggs
  • 100 g butter
  • 1 packet of vanilla sugar
  • 400 ml whipped cream
For the glaze:
  • 200 ml whipped cream
  • 100 g milk chocolate
Beat eggs and sugar until frothy and add sifted flour mixed with cocoa and baking powder in portions. Place the dough on a baking sheet lined with baking paper (the larger the sheet, the lower the dough) and bake in a preheated oven at 180 ° C for 20 minutes.
After baking, let cool on a rack.
For the cream, bring the milk, flour, starch, powdered sugar and eggs to a thick pudding. Remove from heat and stir with butter and vanilla sugar while still hot. Melt the butter and sugar in it while stirring. I stirred it with a hand mixer and the cream turned out nice and smooth. Let it get cold.
Finally, whip the cream until stiff and stir into the pudding with a whisk. Halve the cream.
Spread one part on the cake (cut off the edge), sprinkle the crumbled edges over it, distribute the rest of the cream. Smooth out and put in a cool place.
When the cream is really firm on the cake, the top is covered with a chocolate icing – to do this, heat the cream, add chocolate pieces and melt while stirring
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