Broom Cake

For the broom cake, separate the eggs and beat the egg whites until stiff.

In a mixing bowl, cream the room-warm butter with the baking sugar and bourbon vanilla sugar until nice and fluffy. Gradually beat in the yolks.

Melt chocolate, let cool briefly and stir into butter mixture. Fold the snow into the mixture alternately with the spelt flour mixed with baking powder.

Pour the dough onto a baking tray covered with baking paper and bake in the oven at 180 °C for about 40 minutes. Let the cake cool down.

Cut off two long pieces on the sides for the stem. Then cut once across, for the sweeping surface.

While the pieces are cooling, prepare the two creams. For this, prepare both types of pudding with milk and sugar.

Stir room-warm butter into both the chocolate pudding and the vanilla pudding.

Mix additional low-fat curd into the vanilla custard. Allow the creams to cool well in the refrigerator.

Slightly warm the apricot jam and spread it on the cake pieces, assembling them into a broom.

Cover the handle with the chocolate cream and smooth it out and brush the brush part with the vanilla cream, then use a serrated spatula to hint at the broom bristles.

Refrigerate the broom cake overnight and enjoy the next day.

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