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Layered cake

(Grilled cake)

WITH ALCOHOL (ABOUT 6 SECTIONS)

Preparation and baking time:

about 80 minutes

For the baking sheet:

baking parchment square cake frame

For the sponge:

8 egg whites (medium) 400 g/14 oz (2 cups) soft margarine or butter 400 g/14 oz (2 cups) sugar 2 sachets vanilla sugar 1 pinch salt 2 eggs (medium) 8 egg yolks (medium) 100 ml/3½ fl oz (½ cup) rum 250 g/9 oz (2½ cups) plain (all purpose) flour 150 g/5 oz (1⅛ cups) cornflour (cornstarch) 4 level teaspoons baking powder

For the icing:

400 g/14 oz dark chocolate 3 tablespoons cooking oil, e.g. sunflower oil

Per section:

P: 21 g, F: 93 g, C: 150 g, kJ: 6547, kcal: 1564, CU: 12.5

1 Line a baking sheet with baking parchment and place a pastry frame (about 25 × 28 cm/10 × 11 in) on it. Then preheat the oven grill.

2 For the sponge mixture, beat the egg whites stiff. Whisk the margarine or butter in a mixing bowl using a hand-mixer with whisk attachment until soft. Add the sugar, vanilla sugar and salt little by little, whisking all the time until you have a smooth mixture. Whisk in the eggs, one after the other, for about ½ minute each on the highest setting. Now gradually stir in the egg yolks and rum. Mix together the flour, cornflour (cornstarch) and baking powder, then whisk briefly in two instalments on the medium setting. Carefully fold the beaten egg white into the sponge mixture.

3 Take 3 tablespoons of the sponge mixture and spread evenly on the baking sheet, using a wide pastry brush (photograph 1) or cake slice. Put the baking sheet in the oven so that the distance between the grill and layer of sponge is about 20 cm/8 in). Bake the sponge under the preheated grill for about 2 minutes (photograph 2).

4 Take the baking sheet out of the oven. Take another 3 tablespoons of the sponge mixture and spread it on top of the already cooked layer. Replace the baking sheet under the grill and bake for about 2 minutes. Repeat this process until all the sponge has been used up. If possible, move the shelf so that the distance between the grill and the layer of sponge is kept at 20 cm/8 in.

5 After you have completed the baking, loosen the pastry frame with a knife, then remove completely. Remove the cake together with the baking parchment and place on a cake rack to cool. Then cut the cake into 6 rectangular pieces about 4 cm/1½ in wide.

6 For the chocolate icing, cut the chocolate into pieces, melt together with the oil in a bain-marie over low heat and coat the baked pieces with it (photograph 3). Leave the icing to set.

TIPS» Heat the grill to a temperature of about 260 °C/500 °F, being sure to follow the instructions of the oven manufacturer.

» Store the cake sections in aluminium foil to ensure that they remain moist; they can also be frozen.

Recipe variation: To make a layered cake in a cake tin (25 × 11 cm/10 × 4½ in), grease the tin and line with baking parchment. Prepare half the amount indicated in the recipe. Bake the cake in layers as described in the recipe but only use 1–2 tablespoons of sponge mixture per layer. Carefully loosen the finished cake from the sides of the tin using a sharp knife, turn out onto a cake rack, remove the baking parchment and leave the cake to cool. To make the glaze, melt 150 g/5 oz plain chocolate with 3 teaspoons cooking oil as described in the recipe and pour over the cake.