Chocolate biscuit cake
easy
60 mins
60 mins
Ingredients
- 6 Eggs (size M)
- 150 g Sugar
- 1 package Vanillin sugar
- 75 g Flour
- 75 g Cornstarch
- 1 TEASPOON Baking Powder
- 25 g Cocoa powder
- 50 g crushed almonds
- 200 g Dark chocolate coating
- 4 TABLESPOONS Currant liqueur
- 1 glass (225 g) redcurrant jelly
- 75 g Whole milk couverture
Directions
- 1
Separate eggs. Beat egg whites until stiff. Add sugar and vanilla sugar. Stir in egg yolk. Mix flour, cornstarch, baking powder, cocoa and almonds and carefully fold into the egg mixture.
- 2
Line the bottom of a springform pan (24 cm Ø) with baking paper. Fill in the dough and smooth it down. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for about 30 minutes. Turn out onto a cake rack and let it cool down.
- 3
Melt the dark chocolate coating in a water bath. In the meantime, cut the sponge cake once. Sprinkle the liqueur on the bottom half. Carefully warm up the redcurrant jelly and spread on the base.
- 4
Place the second sponge cake base on top. Spread the cake with the dark chocolate coating and let it dry. Melt the milk couverture in a water bath, put it in a plastic bag, cut off one corner and use it to draw stripes over the cake.
- 5
Let it set. Makes about 16 pieces.
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