Preparation
- Mix the eggs with the sugar, honey, spice mixture, and fat and bring to a boil, stirring over steam. Stir until the sugar melts. Let cool slightly, then add the flour mixed with baking soda, work together with the sour cream, and divide into 4 loaves. Let rest for half an hour.
- Prepare a 22×34 cm baking sheet. Lightly grease the back of the sheet, roll out the dough pieces one by one, and bake in an oven preheated to 190 degrees for 5 minutes each until light brown. Do not overbake, as they will remain hard!
- Boil the semolina with the milk, sugar, and salt, cook the pudding powder with the sugar and milk until thick. Mix the cooled creams together, season with grated lemon zest, and then mix with the room-temperature butter until fluffy.
- Assemble the cake. Brush the sheets with a pastry brush and spread with rum flavoring. Place one sheet on a tray, spread half of the cream on it, cover with the second sheet. Spread with apricot jam, place the third sheet on top, then the cream. Cover with the fourth sheet.
- Melt the chocolate with the butter in a bowl over steam – or in the microwave – and cover the cake with it. Place in the refrigerator. The next day, slice with a knife dipped in hot water. First, mark the chocolate on the cutting surface, then cut through the dough!
To see the full cooking time, go to the next page or click the “Open” (>) button – and don’t forget to SHARE it with your Facebook friends!
For complete cooking times, go to the next page or click the Open button (>), and don’t forget to SHARE with your Facebook friends.
