INGREDIENTS
For the sponge cake:
350 g (2 5/8 cups) flour
80 g (1/2 cup) cocoa powder
16g baking powder
6 eggs
1/3 tsp salt
1 tsp vanilla extract
290 g (1 1/3 cups) sugar
170 ml (3/5 cup) milk
170 g (3/4 cup) butter (melted)
For the chocolate cream:
3 egg yolks
70 ml (1/5 cup) water
1/2 tsp vanilla extract
260 g (3/4 cup) condensed milk
420 g (1 4/5 cups) butter (softened)
40 g (3 tbsp) cocoa powder
Milk
300g Apricot jam
METHOD
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