Wrap Cake

For the diaper cake, first bake the brown sponge cake. Beat the eggs with the sugar until stiff, mix the flour with the cocoa and fold into the egg mixture.

Place in a cake ring with a diameter of 26 cm and bake at 180 °C for approx. 30 minutes. Let cool and cut once in the middle.

For the light sponge, beat the eggs with sugar until stiff and fold in the flour. Divide the mixture among 3 baking sheets and bake at 180°C for about 15 minutes.

Cut each sponge into 3 strips, spread with jam and start rolling up until all 9 pieces are rolled up. For the cream, boil all but 3 tablespoons of the milk.

Mix the 3 tablespoons of milk with the custard powder and sugar and stir into the milk as soon as it boils. Continue to simmer for about 1 minute, stirring constantly, and then let the custard cool.

Spread some of the custard on the brown sponge, place the wrapped sponge on top and spread another cream on top.

Place the second brown sponge on top and spread cream on the sides and top. Whip the whipped cream until stiff and pipe dots on the cake and decorate with sugar pearls.

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