Cook: 1 hour
4
Ingredients
For the sponges:
8 eggy
8 level tbsp caster sugar
8 heaped tbsp semi-coarse wheat flour
For the sauce:
20 dkg caster sugar
2.5 dl water
Zest and juice of 2 lemons
Zest and juice of 2 oranges
100 g raisin
Vanilla aroma
Rum or rum aroma
100 g crushed walnuts (sprinkle the sponge layers with it)
For the crème patissiere:
1.5 l milk
45 ml vanilla aroma
12 egg yolks
300 g caster sugar
120 g plain flour
For the chocolate sauce:
250 g caster sugar
10 ml rum or rum aroma
150 ml cream 30%
150 g Dutch cocoa powder
Method
For the sponges, mix all the ingredients and pour the mixture in a cake tin (50x30 cm), then place it in the oven for about 20 minutes at 180°C. You will need two of these cakes.
For the sauce, mix all the ingredients except for the crushed walnuts and boil it, then cool it. Drip it over the sponge and sprinkle it with the crushed walnuts.
For the crème patissiere warm the milk with the aromas and the sugar. In the meantime, mix the egg yolks with the flour and add some of the warming milk. Then add the mixture to the milk and reduce it until creamy, then spread the crème patissiere on top of the sponge layers. Four or more layers can be made by cutting the sponge cakes into halves.
For the chocolate sauce cook the ingredients and leave it to cool.
Photos: @PixelTaster
