Decadent Layered Mould Cake
Ingredients
- 500 g all-purpose wheat flour
- 200 g butter
- 5 egg yolks
- 1/3 cup sugar (or more if you prefer sweeter)
- 2 teaspoons baking powder
- 2 tablespoons cocoa powder
- 5 egg whites
- 180 g sugar (I used less)
- 2 tablespoons cornstarch
- 350 g currant jam (sugar-free for me)
Instructions
- Beat the egg whites until stiff, gradually adding sugar, then add cornstarch and mix only until combined.
- Combine and knead the dough ingredients (I did it in a stand mixer with a dough hook). Shape the dough into a ball.
- Divide the dough into three equal parts (reserve 1 light and dark part in the freezer). Add cocoa powder to one part and mix until smooth.
- Line the bottom of the pan with parchment paper. Press one light part into the bottom of the pan. Pre-bake it for 10 minutes at 170°C (340°F).
- Spread the jam over the pre-baked base, then grate the dark part of the dough over it.
- Next, spread the beaten egg white meringue and grate the remaining light part of the dough.
- Bake for about 45 minutes (180°C/350°F).
- Do not open the oven for 30-40 minutes.
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