Recipes

Ingredients

• 8 eggs
• 8 tbsp sugar (for the sponge cake)
• 8 tbsp flour
• 3 tbsp cocoa powder
• 2 tbsp oil
• 1.3 cups (300 ml) water
• 11 oz (300 g) sugar (for the sugar syrup)
• 1.1 qt (1 l) milk
• 14 tbsp flour (for the filling)
• 10 tbsp sugar (for the filling)
• 3 tbsp rum
• 1 block of margarine (8.8 oz (250g))
• 7.1 oz (200 g) cooking chocolate
• A little milk and oil for the chocolate glaze

Steps

1. Prepare all ingredients and separate them for the sponge cake, syrup, filling, and glaze.
2. In a pot, combine 1.3 cups (300 ml) of water and 11 oz (300 g) of sugar, place it on the stove to boil, and make a syrup to soak the sponge cake.
3. Set aside a portion of the 1 liter of milk to mix with the 14 tablespoons of flour until smooth and lump-free.
4. Put the rest of the milk with 10 tablespoons of sugar into a pot to boil.
5. Gradually pour the flour mixture into the boiling milk while whisking constantly.
6. Cook the filling over medium heat, stirring continuously until thickened, then remove from heat and stir in the rum.
7. Set the cooked filling aside to cool.
8. For the sponge cake, whip the 8 egg whites until stiff peaks form, gradually adding 8 tablespoons of sugar.
9. Gently fold the egg yolks into the sweetened whipped whites one by one.
10. Add the flour sifted with cocoa powder, and finally fold in 2 tablespoons of oil.
11. Grease a baking pan with oil and dust with flour, then pour and spread the batter evenly.
12. Bake the sponge cake in the preheated oven until done (test with a toothpick).
13. Prick the hot baked sponge cake with a fork and pour the cooled sugar syrup over it.
14. Separately beat the margarine with a mixer, then combine it with the cooled filling manually or with a mixer into a smooth cream.
15. Spread the prepared filling evenly over the soaked sponge cake.
16. Melt 7.1 oz (200 g) of chocolate with a little milk and oil, then pour it over the filling as a glaze.
17. Place the cake in the refrigerator to chill thoroughly and set before cutting into squares.