Cake with Parisian cream

Cookie:

1. Beat the egg whites until stiff. In the second container, beat the egg yolks with powdered sugar until foamy and gradually beat in the water and later the oil. Add flour mixed with baking powder and finally stir in lightly beaten egg whites.

2. Pour into a greased and floured cake pan and bake. Cut the cooled sponge cake in half.

Cream:

1. The day before, dissolve chocolate and powdered sugar in milk in a water bath. Put it in the fridge until the next day or let it cool down. Whip the well-chilled cream with Whipped cream.

2. Let the clear gelatin swell in cold milk and after 20 minutes heat it in the microwave until the crystals dissolve. Do not overcook! Beat into the whipped cream mass.

3. Place half of the sponge cake in a cake mold or a higher plate, spread it with jam and pour the first part of the cream. Add the second part of the sponge cake and pour the second part of the cream. Let it harden in the refrigerator for about 2 hours.

4. Before serving, we can decorate with whipped cream delight prepared according to the instructions on the package and grated chocolate.

Good tip :
Instead of corpuses (sponges), we can use children's sponges. Sliced bananas can also be placed between the sponge cakes.