Fantasy Cake

For the sponge layers:

• 12 egg whites
• 200 g sugar
• 90 g flour
• 200 g chopped walnuts

For the vanilla/chocolate filling:

• 12 egg yolks
• 2 packs of vanilla pudding powder (e.g., Dr. Oetker)
• 650 ml milk
• 10 tablespoons sugar
• 250 g butter
• 100 g chocolate

For the raspberry filling:

• 300 g raspberries
• 1 pack of vanilla pudding powder
• 250 ml water
• 200 g sugar

For the chocolate-hazelnut glaze:

• 250 g sour cream (20% fat)
• 200 g baking chocolate
• 50 g finely chopped hazelnuts

Instructions:

Sponge Layers:

1. Beat the egg whites until stiff, then gradually add sugar and continue beating until a glossy meringue forms.
2. Gently fold in the flour and chopped walnuts using a spatula.
3. Divide the mixture into four equal portions and bake each layer separately in a preheated oven at 180°C (356°F) for about 12–15 minutes or until golden.
4. Let the layers cool completely before assembling the cake.

Vanilla/Chocolate Filling:

1. In a bowl, whisk the egg yolks with sugar and vanilla pudding powder. Gradually add a portion of milk until smooth.
2. Heat the remaining milk in a saucepan, then slowly pour in the egg yolk mixture, stirring constantly. Cook until thickened into a pudding consistency.
3. Once the pudding has cooled, beat in softened butter until smooth and creamy.
4. Divide the filling into two portions. Add melted chocolate to one half to create the chocolate filling.

Raspberry Filling:

1. Combine raspberries, sugar, and water in a saucepan and bring to a boil.
2. Dissolve the vanilla pudding powder in a little water, then stir it into the raspberry mixture. Cook until thickened.
3. Let the raspberry filling cool completely.

Chocolate-Hazelnut Glaze:

1. Melt the chocolate and mix it with sour cream until smooth.
2. Add finely chopped hazelnuts for texture.

Assembly:

1. Place the first sponge layer on a serving plate and spread a layer of vanilla filling.
2. Add the second layer and spread a generous amount of raspberry filling.
3. Place the third layer and cover it with chocolate filling.
4. Top with the final layer and spread the chocolate-hazelnut glaze evenly over the cake.
5. Optionally, decorate with fresh raspberries, walnuts, or chocolate shavings.

Refrigerate the cake for at least 4–6 hours, or preferably overnight, to allow the flavors to meld together.

Enjoy this elegant and flavorful Fantasy Cake that’s perfect for any special occasion! 🍰