Ingredients
sponge cake
150 g of wheat flour
120 g of sugar
4 eggs
pinch of salt
Almond and caramel layer
300 g kajmak
150 g of almond flakes
Cream layer
500 ml whipping cream 30%
250 g of mascarpone cheese
3 tablespoons of powdered sugar
2 teaspoons of gelatin + 60 ml of hot water
Chocolate layer
330 ml whipping cream 30%
4 heaped tablespoons of Nutella (or other chocolate cream)
1 tablespoon of powdered sugar
1 package of thickener (cream-fix)
Punch to soak the sponge cake
150 ml of water
1 tablespoon of lemon juice
2 teaspoons of sugar
Additionally
1 pack of round sponge cakes
100 g of milk chocolate
Preparation
Sponge cake:
Separate the yolks from the whites. Then beat the egg whites until stiff with a pinch of salt. At the end of whipping, gradually add sugar.
When the mixture is sufficiently glassy, reduce the mixer speed and gradually add the yolks.
Finally, add the flour sifted through a sieve and mix everything gently with a spatula.
Line a 24×24 baking tin with baking paper. Then transfer the prepared mass and place the whole thing in the oven preheated to 180 degrees C. Bake for 20 minutes (top-bottom heating).
Mix the ingredients for the punch together and soak the cooled sponge cake with it.
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