- 5 large eggs
- 1 + 1/4 cup of granulated sugar
- 5 cup flour
- 1 tea spoon salep
- 1 package baking powder
- 1.5 packets of vanillin
- 25 grams of butter
- 150 grams of melted chocolate (bitter or milky)
- 1 tablespoon of powdered sugar
- 1 sweet spoon cocoa
Mix your cake as slowly and gently as possible while stirring. Use a spatula or wooden spoon to mix.
How is it prepared?
Start heating the oven at 170 degrees.
Separate the whites and ovaries of the eggs into different containers.
Add half of the sugar to a bowl and the other to a bowl and whisk the yellow and whites up to twice as high.
Add the white whites to the coarse whipped egg yolk. Feed with a spatula.
Add flour, raisins, salsa and vanilini into a bowl.
Add the dry ingredients in 3 to 4 portions at a time and gently feed them from top to bottom with a spatula or wooden spoon. Take care not to turn it off.
After thoroughly sifting the ingredients, transfer to a cake of oiled, rounded or handcuffed cake.
Cook for about 30-35 minutes at 170 degrees. Take it out and let it rest for a while at room temperature.
Put butter, melted chocolate, powdered sugar and cocoa in a container.
Beat the mixer with fluid, creamy consistency.
Cover the sponge cake. Eat in the closet for about 20 minutes and then enjoy it.