INGREDIENTS:
For the cake base:
2 eggs
6 tablespoons sugar
80 g flour
1 teaspoon baking powder
For the filling:
20 g gelatin
100 ml water
5 eggs (large)
1 cup. Sugar
1 tbsp Flour
0.5 tas. milk
150 g butter
For the glaze:
5 tbsp sour cream
100 g sugar
5 tbsp cocoa powder
50 g dark chocolate
30 g butter
PREPARATION
Step
For the cake base: Beat 2 eggs and 6 tablespoons of sugar into a fluffy cream, carefully fold in 80 g of flour and baking powder. Place in a springform pan and bake at 180 °C (top/bottom heat) for approx. 25-30 minutes. The floor shouldn’t be high, so don’t be surprised if it doesn’t go up too much.
Step
for the filling: Soak the gelatine in the water. Separate 5 eggs (keep the whites in the fridge until ready to use). Mix the egg yolks with 1/2 cup sugar. Add 1 tbsp flour and stir. Add milk and mix well so that there are no lumps. Heat over a water bath, stirring constantly, until the mixture thickens.
Step
Let the mixture cool to room temperature. Beat with a mixer, add 150 g butter and mix for another 2-3 minutes.
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