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INGREDIENTS: in a 32x26 baking pan Dough 7 egg yolks 20 dkg sugar 2 tbsp. oil 2 dl water (12 tablespoons) 20 dkg flour 1 mocha spoon salt 2 tablespoons unsweetened cocoa powder 1 package of baking powder Of course, when the dough was baked, I took it out of the oven until the cream was ready. I baked the sponge cake for 20 minutes in a preheated oven at 180 degrees. Cream 7 egg whites 8-10 tablespoons of sugar 2 packets of vanilla pudding powder 2 packets of vanilla sugar 5 dl of milk 1 pinch of salt I baked the cream together with the cream for another 15 minutes at 150 degrees. It must cool down before putting the foam on top. Foam 4 dl whipped cream (I used Hulala) It can be whipped more safely and quickly when cooled. chocolate on top approx. 10 dkg, which is optional. It can be eaten immediately, but if you want to slice it nicely and quickly, put it in the freezer for a good hour, then it will go faster. It won't freeze in more than 1 hour, it just cools down faster. If it's not in a hurry, just put it in the fridge. GOOD APPETITE!