John Myers
Ingredients for 1 servings:
- 100 g sugar
- 150 g flour
- 5 eggs, separated
- 600 ml cream, whipped stiffly
- 125 ml water, lukewarm
- 1 bag(s) of cream powder for chocolate cake cream
- 150 g chocolate coating
- 50 g honey
- 130 ml cream
- Jam for spreading
Instructions
Working time approx. 30 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 30 minutes
Beat egg whites with sugar until stiff peaks form, then add the egg yolks one at a time and continue beating at low speed. Sift in the flour and fold in. Place the mixture on a baking sheet and bake at 180°C for approximately 15 to 20 minutes. Cut three layers from the cooled sponge cake, using the rectangular shape of a triangle. Place plastic wrap inside the triangle and place two layers on the wrap. The third layer will then serve as a lid after the filling has been added. Photos will be uploaded immediately after the launch, explaining the preparation step by step. For the filling, mix the cream powder with lukewarm water and fold in the whipped cream. Pour into the tin. Place the third layer on top as a lid and let it set in the refrigerator for 5 to 6 hours. Then remove the cake from the tin and spread with jam. For the glaze, bring the cream and honey to a boil, remove the pan from the heat, add the chocolate coating, and wait until it melts. Let it cool slightly, then pour it over the cake.
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