Chocolate meringue layer cake - an upgraded nostalgic cake 🎀

Full recipe: a rectangular mold measuring 36 by 22 cm or a round mold with a diameter of 26 cm
Layer 1: For dough at the bottom: You can use a mixer or knead with your hands.
*** Separators: 4 large eggs or 5 M size (eggs should be at room temperature)
3 cups white flour
2 bags of vanilla sugar (or 2 more tablespoons of sugar and a teaspoon of vanilla extract)
A bag of baking powder
2 tablespoons white sugar
4 egg yolks (yellow) that we separated
Half a cup of canola oil
Pinch of salt
* A quarter cup of cold water (note when in the preparation)
1. Put all the ingredients of the dough in the mixer bowl in this order and run the mixer for 4 minutes speed 2 or 3 - you should use a kneading hook and you can also use a guitar hook.
After a minute or two add the cold water. After we have finished mixing, take the dough out of the mixer and put it in manually. (Meaning not to knead but more to one). In the mixer it comes out crumbs and that's how we want it because then we combine with our hands and it becomes dough.
* While uniting the dough add a tablespoon or 2 of water if necessary until uniform.
3. Take out a small piece of dough like the size of a small apple, put it in a bag and keep in the fridge until we need it.
4. Grease the mold you have chosen (the type of mold is written above) with a good teaspoon of good oil on all sides. Take baking paper and place the dough we have left over. With a rolling pin thinly roll into the shape of the pattern we chose. Turn the dough over and place it on the greased pan.
Arrange the edges and mash until the dough sits well in all corners and there is a uniform layer of dough up to the corners.
Layer 2: Spread chocolate spread / jam (should not be put in the microwave) / lotus / milk jam
5. Choose the spread you want. Need a minimum of 4 tablespoons of it. Put it in a glass and put it in the microwave for 30 seconds. Spread over all the dough to the sides.
Layer 3: The meringue layer:
The 4 proteins (the whites - which were separated earlier)
Half a cup of white sugar - 100 grams
80g vanilla instant pudding
6. Rinse the mixer bowl and wipe it well. It must be very dry otherwise the eggs will not turn into meringue.
Put the 4 proteins (whites) in it with the whipping hook. Run the mixer on high speed for about 6 to 10 minutes, depending on your mixer. After 3 minutes start adding the sugar gradually. Every minute add 2 tablespoons of sugar until the sugar is gone. Do not stop the mixer and do it while. At the end of the time you should get a stable meringue that has a strong top on top. Want to make sure you succeed? Try turning the bowl over. If the meringue moves it means it is not ready and continue to whisk. It is ready when the meringue does not move an inch from the bowl.
7. When the meringue is strong and stable, add the instant vanilla pudding and beat for just one more minute or until everything is swallowed inside. And we're done with the whipping.
8. With a ladle, spread and smooth the meringue to the edges of the pan and the meringue should be smooth at the top.
Layer 4: Dough crumbs + grated chocolate:
The dough crumbs we kept in the fridge
50 grams of bitter / milk / white chocolate grated on a grater
9. Now remember the dough we kept in the fridge? It's time to take it out and crumble crumbs over the whole cake.
After all the crumbs on the cake are sprinkled with grated chocolate - sprinkle over the whole cake evenly.
10. The cake is now ready to go in the oven. Bake in the oven in normal condition, top stripe, bottom stripe and not turbo. 170 degrees for 25 minutes to half an hour.
After that take the cake out of the oven and let it cool down a bit and you can cut and eat😊
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