Polish Chocolate and Curd Cake

1. Separate 1 egg. Knead 125 g fat into pieces, flour, 2 tsp baking powder, cocoa, 200 g sugar, liter packet vanilla sugar, liter egg and liter egg yolk into a smooth dough. Cover and place in freezer for about L hour.

2. Melt 125 g fat and cool. Separate 3 eggs. Mix curd, 250 g sugar, liter packet vanilla sugar, custard powder, 1 tsp baking powder, fat and 3 egg yolks. Beat 4 egg whites until stiff and fold into the curd mixture. 3.

Grease a small baking tray (approx. 25 x 32 cm) and sprinkle with breadcrumbs. Scrape half of the dough onto it and press lightly until smooth. Spread curd filling on top and scrape the remaining dough on top. 4.

Bake in a heated kitchen oven (electric oven: 175 °C / convection oven: 150 °C / gas: level 2) for about L hour. Cool down.

If necessary, mix powdered sugar and juice of one lemon until smooth. Fill into a freezer bag, cut a small corner into small pieces. Decorate cake with it. Dry.

We wish you good luck!

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