Ingredients
For the sponge cake
- 3 eggs
- 70 g caster sugar
- 60 g all-purpose flour
- 1 pinch salt
For the chocolate filling
- 500 g bread crumbs
- 50 ml STROH 80 or STROH 60
- 100 g apricot jam
- 80 g dark chocolate
For the glaze
- 500 g ready-to-use pink (mirror) glaze
- 12 cocktail cherries
Preparation
- Preheat the oven to 200 °C fan.
- Separate the egg yolks from the egg whites. Whip together half of the sugar and the egg yolks.
- Beat the egg whites with salt and the remaining sugar until stiff peaks form.
- Fold in the beaten egg whites and flour into the egg yolk dough.
- Spread the dough thinly on a baking sheet lined with parchment paper. Bake for 10 to 12 minutes until lightly golden, then remove from the parchment paper and let cool.
- For the chocolate filling, finely grate the chocolate. Mix it with the remaining chocolate filling ingredients.
- Cut sponge cake into 2 rectangles. Add 1 cake into a fitting cake pan.
- Spread the chocolate filling over the cake.
- Put the second cake on top and press firmly together.
- Chill for a few hours until the cake is firm. Cut it into 12 cubes.
- Glaze the cakes and garnish them with cocktail cherries.
