Ingredients:

For the dough:

5 eggs
60 g icing sugar
5 tbsp water
200 g sugar
1 tbsp cocoa powder
1/2 pack baking powder
150 g flour

For the cream:

550 ml milk
4 tbsp flour
5 egg yolks
1 packet vanilla sugar
100 g icing sugar
250 g butter

For the meringue:

5 egg whites
200 g sugar
Juice of 1 lemon

Preparation:

First, mix the flour, baking powder and cocoa powder in a bowl. In another bowl, beat the eggs, sugar and icing sugar until stiff.

Then add the water and finally fold in the flour mixture.
Place the dough on a baking tray with high sides and bake at 180 °C for 25 minutes. Keep an eye on it and do the toothpick test.

Allow the baked dough to cool on a rack.

Mix flour, egg yolks and vanilla sugar in milk. Cook a thick pudding and leave to cool.
Beat the butter with the icing sugar until fluffy and stir in the cold pudding a spoonful at a time. Stir the cream until smooth and then spread it on the cold cake.
Now beat the egg whites with sugar and lemon juice in a water bath until stiff. The egg whites must be really firm and easy to spread.
Spread it on the warm cake.

Allow to cool and then refrigerate for at least 2 hours to firm up. Decorate the top with grated chocolate.

Bon appetit.