Asbach cake

Ingredients for 1 servings:

• 250 g margarine
• 250 g sugar, fine
• 5 eggs (size M)
• 1 pinch of salt
• 250 g wheat flour
• 1 packet of baking powder
• 175 g block chocolate
• 150 g almond(s), chopped
• 200 g apricot jam
• 200 ml brandy (Asbach)
• 200 g cake icing (chocolate icing)
• some margarine, for greasing
• some breadcrumbs

Instructions

Working time approx. 30 minutes; Rest period approx. 3 days; Cooking/baking time approx. 1 hour; Total time approx. 3 days 1 hour 30 minutes

Preheat oven to 160°C (fan). Separate eggs. Beat egg whites with salt until stiff peaks form. Beat margarine, sugar, and egg yolks until fluffy. Combine flour and baking powder and stir in by hand. Fold in egg whites, chopped chocolate, and almonds. Grease a springform pan and sprinkle with breadcrumbs. Pour in batter and bake on the middle rack for about 50-60 minutes. Then, pierce the hot cake several times with a wooden skewer and drizzle with Asbach. Spread apricot jam over the cooled cake. Once the cake has cooled, spread the melted chocolate glaze over it. Let the cake chill for 2-3 days. Then remove from the pan. Use a warm knife to cut it, so the chocolate glaze doesn’t crack.