Layered Sponge Cake

by Editorial Staff

Summary

Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Baking
Cuisine European
Servings (Default: 1)

Ingredients

  • 250 g butter
  • 200 g suar
  • 1 packet vanilla sugar
  • 4 egg (s)
  • 300 g wheat flour
  • 1 packet baking powder
  • 100 g dark chocolate
  • 1 tablespoon cocoa powder
  • 5 tablespoon rum
  • 100 g almond (s), round
  • 2 teaspoons cinnamon powder
  • 2 Table spoons milk
  • 1 pinch (s) salt
  • Fat, for the shape
  • Breadcrumbs, for the mold

For the cast:

  • 100 g dark chocolate
  • 5 ribs chocolate, white
  • 1 cube coconut fat (palmin)
Layered Sponge Cake
Layered Sponge Cake

Instructions

  1. Grease a loaf pan and sprinkle with breadcrumbs. Preheat the oven to 180 ° C top / bottom heat.
  2. Chop the chocolate. Mix the butter, sugar, vanilla sugar and salt until creamy. Stir in 4 eggs one at a time. Stir until the sugar has dissolved. Mix the flour with the baking powder, sieve and stir into the egg cream in portions.
  3. Pour a third of the batter into the loaf pan. Divide the rest of the dough. Stir in half of the chocolate, cocoa and rum and pour onto the light batter. Stir in the other half of the almonds, cinnamon and milk and spread on the dark dough.
  4. Put the cake in the oven and bake for 60 minutes (do a stick test), remove from the stove and place on a wire rack. Let the cake cool down.
  5. Melt the chocolate and coconut fat in a water bath and coat the cake with it. Put the white chocolate in a plastic bag (corner) and hang it in the water that is not too hot and let it melt. Cut the corner and use it to draw lines on the cake.

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