Ingredients Edit

For sponge cake Edit

• 4 eggs
• 4 Tbs flour
• 4 Tbs Sugar
• 2 Tbs cocoa
• some baking powder

For cream No 1 Edit

• 1/2 liter milk
• 9 Tbs flour
• 9 Tbs Sugar
• 1 vanillin Sugar

For cream No 2 Edit

• 1 margarine
• 200 gr confectioners Sugar

For syrup Edit

• 200 gr Sugar

For frosting Edit

• chocolate frosting

Directions Edit

For sponge cake Edit

Whisk egg whites until firm. Gradually beat in Sugar, spoon by spoon, and then add egg yolks,
cocoa , flour, and baking powder. Grease baking pan and bake it until golden (approximately 30 minutes).
Let it cool.

For cream No. 1 Edit

Boil milk. Take few spoons out and mix it well with flour, Sugar, vanillin Sugar. Then pour into rest
of the milk and cook like a pudding until it’s thick. Let it cool.

For cream No. 2 Edit

1 margarine (room temperature) beat well with Sugar.

For syrup Edit

200 gr Sugar cover with as much water as it needs to dissolve. Bring to a boil, stirring occasionally to
dissolve Sugar until thick. Pour over sponge cake.

Sponge cake must be cold and syrup must be hot. Place mixed cream over and cover with chocolate frosting.
Keep in refrigerator until served cut in cubes.

Other Links Edit

See also Edit