Summary

Ingredients

For the dough:

• 4 egg (s), separated
• 175 g butter
• 175 g suar, brown
• 1 packet vanilla sugar
• 1 pinch (s) salt
• 150 grams flour
• 0.5 ½ pack baking powder
• 1 tablespoon cocoa powder
• 200 g almond (s), round
• 100 g chocolate, chopped, dark
• 150 ml coffee
• 25 ml cachaça

For the glaze:

• Tbsp jam, (pineapple jam)
• 2 tablespoon water
• 100 g dark chocolate
• 1 teaspoon oil

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Instructions

1. Grease a springform pan (26 cm diameter) or another cake pan (e.g. Gugelhupf) and refrigerate.
2. Preheat the oven to 180 ° C top / bottom heat.
3. Beat the egg whites with a pinch of salt until stiff. Gradually pour in 75 g of sugar and continue beating until the mixture is firm.
4. Now stir in the butter with the remaining sugar, vanilla sugar and salt until foamy, stir in one egg yolk at a time.
5. Mix the flour with the baking powder, cocoa, almonds and the chopped chocolate.
6. Stir in with coffee and cachaca.
7. Bake in the preheated oven for around 35 minutes (springform pan) or around 45-50 minutes (other cake pan). Then let cool in the tin on a wire rack.
8. Heat the pineapple jam with the water. Turn the cake out of the mold and brush with the hot jam mixture.
9. Melt the chocolate in a double boiler, stir in the oil. Cover the cake as evenly as possible and allow the topping to dry.
10. The cake should sit for a day first! It also keeps fresh and juicy for a few days.