-1.5 cups granulated sugar
-1 finger less hot water from 1 tea glass
-2 cups flour
-1 packet of baking powder
-2 packets of vanilla sugar
For the cream;
-2 packs of cream (2 glasses)
-400 g milk chocolate or dark chocolate
For the above;
-Lots of Kitkat, and dragee chocolates
For the cream, take the cream into the pot, add the chocolate close to boiling, turn off the stove, mix well, put it in the fridge to cool.
Beat the eggs and powdered sugar until they rise 3 times that they are, add half hot water and continue whisking, add flour, baking powder, sugared vanillin by sieving and mix. Pour into the cake mold with a diameter of 26 cm.
Bake in a preheated 180 degree oven, let it cool down (better if you prepare it 1 night before)
Beat the cooled cream with a mixer until it becomes solid. Cut the cake cake into 3 equal parts, spread the cream on each layer, spread the remaining cream on it, decorate it with chocolates, rest in the refrigerator for a few hours and serve.