Scahertort, Weense |
|
1/2 c Sweet butter 1/2 c Plus 2 tbspoons -confectioners sugar 4 oz Melted sweet chocolate 6 Eggs; separated 1 tb Grated lemon rind 1 ts Cinnamon 1/2 ts Cloves 1 c Plus 2 tbspoons very fine -toasted white breadcrumbs 1/8 ts Salt Apricot jam |
|
BereidingCream butter until soft and creamy. Gradually add sugar and continue beating until well blended. Beat in chocolate and egg yolks, one at a time, beating well after each addition. Stir in lemon rind, cinnamon, cloves and breadcrumbs. Mix well. Beat egg whites with salt until stiff, but not dry.Fold lightly into batter. Bake in 2 greased 8 inch cakes pan in a slow oven (325 F)25 to 30 min. Remove from pans and cool. Spread apricot jam between layers. Frost with chocolate frosting. |
Home > Recepten