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- Prep Time
- Cook Time
- 2 cake
- Difficulty Level Easy
- Sponge cake
- 3/4 cup of sugar
- 3/4 cup of wheat flour
- 1/4 cup of potato starch
- 2 tablespoons of cocoa powder
- 1 teaspoon of baking powder
- 5 eggs
- 250 grams of butter
- 500 ml of milk
- 3/4 cup of sugar
- 3 yolks
- 1 package of instant vanilla pudding (for 1/2 of milk)
- 1 tablespoon of potato starch
- 1 tablespoon of wheat flour
- 1. Boil 3/4 cup of water, add sugar and prunes. Simmer about 5-7 minutes. Drain prunes, place them in a air tight container, pour in vodka/rum and store in refrigerator about 8-12 hours. Reserve liquid from prunes soaking.
- 2. Whisk egg whites till they turn into thick foam, add sugar bit by bit and continue whisking. Add yolks, one by one, while still whisking.
- 3. Sift flours, mix them with baking powder and cocoa powder, add bit by bit to eggs mixture, mix gently.
- 4. Add lemon juice and oil.
- 5. Place dough in rectangular baking tray, lined with baking paper.
- 6. Bake in preheated oven, in 160-170 C degrees, about 30-40 minutes.
- 7. Boil 1,5 cup of milk with sugar and vanilla sugar. Mix remaining milk with yolks, instant pudding and flours. Pour into boiling milk, mix swiftly, cook like pudding.
- 8. Once pudding mixture cools down, mix it with butter using food processor.
- 9. Mix prunes soaking liquid with 2 table spoons of lemon juice. Use it to sprinkle over sponge cake.
- 10. Smear sponge cake with cream and garnish with prunes. Refrigerate.
- 11. Place chocolate in a heat-resistant bowl, place over pot with boiling water. Add butter and cream, mix well.
- 12. Garnish cake with chocolate glaze.
- 13. Refrigerate couple of hours.