Hop Cake

For the hop cake, bake a Sacher cake base using half the quantity and allow to cool. Whisk egg yolks over steam with raw or malt sugar, dark beer, vanilla sugar and salt until hot; slowly stir in gelatin. Remove from steam and stir until mixture has cooled. Finally, fold in the whipped cream. Cut the Sacherboden in half, spread with hot jam and reassemble. Place in a cake ring. Pour in hop cream and freeze. Remove from the hoop and glaze with honey chocolate.

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