A cake recipe for all foodies:
Mix baking powder, flour, nuts and sponge crumbs. Mix the eggs with the sugar. Cream butter and light butter until creamy.
Add nut mixture and egg mixture alternately and fold in.
Finally, fold in brandy and chocolate chips. Pour the mixture into a greased springform pan with high sides and bake at 180 °C for about half an hour.
half an hour. Remove the cake from the pan, cool and cut in half.
Mix the liqueur sugar, brandy and cocoa liqueur and soak the surface and the edge of one cake layer with it. Then brush the surface with a little apricot jam. Place the second cake layer on top and soak it as well.
Brush the edge all around with apricot jam. Melt the dark cooking chocolate and spread it thinly on the top of the cake. Before the cake is set, sprinkle it with milk chocolate. Decorate the edge with almond kernels. Using a hot kitchen knife, divide 12 pieces of cake and dust the surface with powdered sugar.
Leave the cake at room temperature for 2 days under a cake cover.
Tip: Purifying sugar: “Purifying” means boiling sugar and water in a certain mass. Put 2 parts sugar and 1 part water in a saucepan and swirl for 4-5 min.
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