Ingredients
For the sponge cake base:
4 egg(s)
4 tbsp water, hot
200g sugar
125g flour
100 g cornstarch (e.g. Mondamin)
3 tsp baking powder
For the cream:
1 pack of vanilla pudding powder
500 ml milk
60g sugar
250g butter
Aside from that:
150 g butter biscuit(s)
250 ml coffee, brewed, strong, cold
6 tbsp rum
For the glaze:
4 tbsp apricot jam or light jelly
200 g dark chocolate couverture
1 tbsp oil
For decoration:
Almond(s), sliced
Mocha beans (chocolate decoration)
preparation
Preheat oven to 180 degrees.
Dough:
Beat the whole eggs with the water for 1 minute using a hand mixer on the highest setting until frothy. Add sugar and beat for another 2 minutes. Sift the flour mixed with starch and baking powder onto the egg cream in two portions and stir in briefly at the lowest setting so that no traces of flour can be seen. Pour the dough into a pan lined with baking paper and bake immediately on the second rack from the bottom for 25 – 30 minutes.
Buttercream:
Cook the pudding according to instructions and let it cool, stirring occasionally. Then mix a tablespoon at a time into the foamy, room temperature butter.
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