Ingredients:
Sponge cake for a 33*40 cm tray:
7 eggs
7 tablespoons sugar
7 heaped tablespoons fine flour
pinch of salt
Filling:
one 7-egg sponge cake base (7 eggs, 7 tablespoons sugar, 7 heaped tablespoons flour, pinch of salt)
sugar syrup (3 dl water, 200 grams sugar)
12 pcs ladyfingers
1 vial rum aroma
2 tablespoons cocoa powder
70 grams soft butter
60 grams powdered sugar
6 tablespoons apricot jam
a little milk
red food coloring
50 grams raisins
50 grams candied orange peel
For the topping:
500 grams granulated sugar
260 ml water
2 pinches of lemon juice
1-2 drops pink food coloring
Preparation:
We will bake two 7-egg sponge cakes. One in a large gas oven tray, 33*40 cm, the other in a 20*30 cm form. The large, thin sheet will be the bottom and the top of the dessert. We will use the thicker one for the filling.
Start whipping the whole eggs with salt. Gradually add the sugar while continuously stirring and beat for about 12-15 minutes, or until it whitens and its volume triples. At this point, sift in and gently fold in the flour.
Pour the prepared mixture separately into the prepared trays and bake at 180 degrees Celsius until the toothpick test comes out clean, then cool on a wire rack.
Meanwhile, prepare the sugar syrup. Put the sugar and water in a small dish, then bring it to a boil. When it's not so hot, add the rum and stir in some food coloring.
Chop the ladyfingers into small pieces and put them in a dish. Tear the sponge cake into small pieces and put it in a bowl too. Pour half of the syrup on the ladyfingers and the other half on the plain sponge cake and stir both. Set the ladyfingers aside.
Add the butter, powdered sugar, cocoa powder, jam, and about 50 ml of milk to the plain sponge cake and mix everything well. Then add the raisins and orange peel, mix them in thoroughly, and finally fold in the ladyfingers.
Halve the large sponge cake sheet lengthwise. Place one sheet on a tray and place an adjustable cake ring around it. If you don't have one, find a tray of this size. Spread the sponge cake thoroughly with hot jam, then spread the cocoa mass evenly on top. Also spread the other sheet with the hot jam, then put it on the filling with the jam side down, and press it down a bit.
Weight it down and leave it in a cool place until the next day.
The next day, prepare the glaze. For the glaze, mix the sugar, water, and lemon juice in a dish and bring it to a boil, then simmer for 20-25 minutes until it has a syrupy consistency.
Pour it into a bowl, then continuously stir it until we get a nice thick, white fondant that is still spreadable. At this point, mix in the coloring and cover the top of the dessert with it. It's important to pour it and not smooth it out, just let it spread, otherwise the surface won't be nice.
Cut into slices and serve.
4 окт 2024
