Cream butter, powdered sugar, vanilla sugar.
Gradually stir in the egg yolks, the melted and again slightly cooled chocolate and the rum briefly stir in.
Mix flour, starch flour, baking powder, cocoa powder and alternately with the beaten egg whites fold into the Abtrieb.
Spread the mixture on a greased and floured baking tray. Bake in the preheated oven for about 25 minutes at 180 °C top and bottom heat.
When the mixture has cooled, spread with apricot jam and cover with chocolate icing.