For the cocoa cake, separate the eggs and beat the egg whites with a little sugar until firm.
Cream the yolks with sugar and vanilla sugar, then add the oil. Stir in the nuts and Benco. Add the cream and the flour sifted with baking powder. Finally, fold in the snow.
Bake in a greased and floured cake pan (26 cm) at 180° C for 45 minutes.
Cut the cooled cake in half and fill with apricot jam. Also coat the outside with jam.
Then cover with chocolate icing and decorate as desired.
Preparation Tip:
You can also frost the cocoa cake with white icing or fondant, etc.
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