PREPARATION TIME: 2 HOURS
SERVINGS €“ 8
KCAL: 286
INGREDIENTS
Sponge cake:
•	6 egg 
•	1 cup / 115g flour 
•	1 cup / 200g sugar 
•	2 tbsp. / 40g butter 
•	¼ cup / 25g cocoa 
Cream:
•	½ cup / 120 condensed milk 
•	1 yolk 
•	1 cup / 200g butter 
•	1 heaped tbsp. / 10g cocoa 
•	1 packet vanilla sugar 
•	apricot jam 
Glaze:
•	1/3 cup / 60g dark chocolate 
•	3 tbsp. / 60g butter 
PREPARATION STEPS
1.	Separate the whites from the yolks. Beat the whites with ½ cup of sugar until strong peaks appear.
2.	Beat the yolks with the rest of sugar for about 5-7 minutes. Mix the white egg mass and egg yolk mass carefully, add sifted flour and cocoa powder. Stir gently in one side not to lose airiness.
3.	Melt the butter and let cool. Gradually pour butter into the mixture and combine gently.
4.	Lubricate the baking mold with butter, dust with flour and pour the batter in. Transfer the mold in the oven preheated to 180°C / 356°F and bake for 30-35 minutes.
5.	When sponge cake is ready, leave it in the mold for 5 minutes, then turn over on the rack and leave for a couple of hours. Then cut the sponge cake into three layers.
6.	Cook the cream. Mix the yolk with 20 g of water and add condensed milk. Mix the ingredients well and put on low heat. Constantly stirring, boil the mixture until thickened and cool at room temperature. Beat the softened butter with vanilla sugar. Gradually add condensed milk cream to the butter, beating continuously. Add cocoa to the mixture and beat again.
7.	Assembly. Put the first cake on a flat dish and grease it with cream. Put the second cake on top and repeat the whole process. Cover with a third cake. Melt a thick apricot jam in a saucepan, grease the whole cake - top and sides - and let it harden.
8.	Glaze. Melt the chocolate and butter in a water bath. Let the glazing cool a bit and carefully pour on the cake, spreading over the entire surface. Let the icing harden and put the cake in the refrigerator for several hours.