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Glass 250 ml
Mold 18x28 cm
Ingredients:
Shortbread:
200 g cold butter (1 cube)
450 g wheat flour (3 cups)
75 g powdered sugar (5 tablespoons)
4 yolks
10 g baking powder (2 teaspoons)
1 vanilla sugar 16g
Knead all ingredients.
Divide into 3 equal parts. Add 2 flat tablespoons of cocoa to 1 part. Combine cocoa with dough.
Wrap 1 light part of the dough and the cocoa dough in foil and place in the freezer for 60 minutes.
Place the second light part of the dough on the bottom of an 18x28 cm baking tray (it may be a bit larger). Prick it with a fork and put it in the fridge for 30 minutes. After this time, bake for 12 minutes without convection, using the top-down heater, in an oven preheated to 180 degrees, on the 2nd level from the bottom.
Place 1 jar of blackcurrant jam on the cooled base
Grate the cocoa dough on a coarse mesh
Meringue:
4 egg whites (from dough)
pinch of salt
3/4 cup of sugar
Beat the egg whites until stiff, gradually adding sugar
1 flat tablespoon of potato flour
Mix for a while
Place the beaten egg whites on the cocoa cake
Grate the light dough on top. Bake for 40-45 minutes without convection, top-down heater, in an oven preheated to 180 degrees, level 2 from the bottom.
Frosting:
3/4 cup of powdered sugar
gradually add hot water until you get the right consistency.
Frost the cake
Music: You Tube Library - Exhale - Jeremy Blake