A cake recipe for all foodies:
Separate eggs. Cream butter with 30 g powdered sugar and egg yolks. Whip egg whites with 50 g confectioners’ sugar to stiff peaks, stir in carefully, mix with flour and cocoa powder. Cover a baking tray with parchment paper and spread the mixture evenly on it, about 1.5 cm thick. Bake in the oven at 200-220 °C. Then sprinkle with flour, turn to the other side, remove the paper, cool.
Melt the chocolate in a water bath. Whip the cream with the powdered sugar until stiff. Quickly mix the now warm chocolate with part of the fresh whipped cream until smooth, then add the remaining whipped cream.
Divide the cake into two pieces. Spread one half thinly with jam, cover with chocolate fondant, after cooling cut into pieces of 5.5 cm side length. Spread the other half with the chocolate-whipped cream mixture, then place the pieces of cake covered with fondant close together on this second half. set everything together.
Slice with a kitchen knife dipped in warm water and dried well.
velvety red wine
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