Ingredients
250 g (9 oz) Mix A Schär, 5 eggs, 2 tablespoons water, 2 tablespoons sugar, 1 sachet vanilla sugar, grated peel of half a lemon.
For the covering:
100 g (4 oz) apricot jam, 100 g (4 oz) chocolate icing, 1/2 cup icing sugar (gluten-free!), 1 eggwhite.
Hint: Round baking tins with rounded bottoms (or use tin foil put over round object to shape).
...and this is how you do it:
Beat eggwhites and water until frothy. Whilst stirring alternately add sugar and egg yolks. Beat until forthy. Then carefully add cake mix.
Pour into greased tins and bake in oven. Leave to cool and then cut in half.
Spread jam on one half, place other half on top and coat with chocolate icing.
Prepare icing with icing sugar and eggwhite and decorate the cakes.
