A cake recipe for all foodies:
You can enjoy this cake like confectionery, because the base was coated with a creamy praline mass.
A treat that you should indulge yourself.
Melt 60 gr. of cooking chocolate in a water bath. Cool a little.
Beat butter, 80 gr. sugar and half of the vanilla sugar with the whisk of a hand mixer until creamy. Fold in the chocolate. Fold in eggs and milk as well.
Combine flour and baking powder, sift into the mixture and fold in gently.
Cover half of a baking sheet with parchment paper. Spread the batter on it. Fold a rail of aluminum foil and place it in the open space to prevent the dough from spreading. Bake in heated oven ( electric kitchen stove 175 to 200 C ) Approx. 15 min. Cool for 5 minutes.
Remove the cake from the baking tray. Turn out the dough onto a kitchen rack. Remove the parchment paper and cool the cake.
For the cream, melt 100 gr. cooking chocolate in a water bath. Remove from heat. Gradually fold in 200 gr. whipped cream, remaining sugar, remaining vanilla sugar and rum. Cool well.
Beat with the whisk of a hand mixer until lighter in color and peaks form. Refrigerate until cream is spreadable. Divide dough in half and spread one half with chocolate cream. Spread the second half with apricot jam and place the coated half on top of the crem. Set aside to cool again.
For the icing, use remaining co
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