How to make 3 bit cake on sponge cake step by step

Step 1 - bake the sponge cake

• Preheat the oven to 170 degrees (fan-assisted) or 180 degrees (top/bottom heat mode).
• Sift both flours through a sieve.
  150 g wheat flour - all-purpose, 50 g potato starch
  
• Beat the egg whites for the sponge cake together with sugar until a very thick, fluffy and white mixture is formed - I beat for a few minutes at the highest speed of the mixer.
  6 egg whites, 150 g sugar
  
• Add the egg yolks to the beaten egg whites and briefly mix on the lowest speed of the mixer.
  6 egg yolks
  
• Add the flour in portions and briefly mix on the lowest speed of the mixer or gently stir with a spoon.
  
• Line the bottom of the baking pan with baking paper, and leave the sides empty.
• Pour the sponge cake batter and level the surface.
  
• Bake the sponge cake for about 20 minutes - until a dry stick comes out.
• After baking, cool the sponge cake well.

Step 2 - Prepare the pudding for the cream

• From one liter of milk, pour off about a glass of milk.
  1 liter milk
• Dissolve three puddings in the reserved milk - if you have sugar-free pudding, add as much as the manufacturer recommends.
  3 packages vanilla pudding, sugar
  
• Boil the remaining milk in a large pot.
• Pour the mixed pudding into the hot milk and cook over low heat (stirring constantly) until you get a thick pudding.
  
• Immediately cover the hot pudding with foil, so that it touches the surface of the pudding.
  
• Leave it to cool at room temperature - do not put it in the refrigerator or a cold place!

Step 3 - Prepare the pudding cream

• Transfer the softened butter to a large bowl.
  150 g butter
  
• Beat it on the highest speed of the mixer until the butter visibly fluffs up, increases its volume, and becomes almost white - I usually beat it for about 10 minutes.
  
• To the whipped butter, add the room temperature pudding one spoonful at a time and mix briefly - just until combined.
  

Step 4 - Assembling the 3-bit cake

• Slice the cooled sponge cake into two layers.
  
• Place the bottom layer back into the baking pan (along with the baking paper).
  
• Spread its surface with dulce de leche.
  1 can dulce de leche mass
  
• Pour the pudding cream over the dulce de leche and level the surface.
  
• Cover the cream with the second cake layer.
  

Step 5 - Prepare the whipped cream

• Whip the cold heavy cream with powdered sugar on high speed until the cream is thick and stable.
  500 ml heavy cream, 3-4 tablespoons powdered sugar
  
• Spread the cream on top of the sponge cake.
  

Step 6 - Chill the cake

• Place the cake pan in the refrigerator - preferably overnight - so that the butter added to the pudding thickens the cream.

Step 6 - decorate the 3bit cake

• Before serving, sprinkle the top of the cake with confectioners' sugar.
  chocolate sprinkles
• You can also grate dark or milk chocolate and sprinkle it over the whipped cream.