- For the cake
- 150 grams butter (softened)
- 150 grams sugar
- 2 packets Bourbon vanilla powder
- 3 eggs
- 150 grams Pastry flour
- 50 grams cornstarch
- 2 teaspoons Baking powder
- 50 milliliters milk
For the cake, beat butter, sugar and vanilla sugar. Beat in eggs, one at a time, beating at least 2 minutes after each addition. Mix flour, cornstarch and baking powder. Beat in the flour mixture then the milk. Line bottom of a 26 cm (approximately 10-inch) diameter springform pan with parchment paper. Pour batter into the pan. Bake in preheated 175°C (approximately 350°F) oven for 40 minutes. Cool on a wire rack.
For the cream, soak the gelatin in cold water. Place eggs, amaretto and sugar in a metal bowl over hot water. Beat until frothy. Dissolve gelatin according to package instructions. Stir into the egg mixture. Allow to cool, stirring occasionally.
Meanwhile, beat the cream until stiff. Once the egg mixture starts to gel, carefully fold in whipped cream. Place the cake in a ring and spread the top with the cream mixture. Refrigerate at least 2 hours. Remove cake ring. To decorate, beat the cream until stiff. Spoon into a pastry bag fitted with a small plain tip. Press grated chocolate into the sides of the cake. Pipe whipped cream decoratively onto the cake. Garnish with wafer rolls.