Cream butter, 60 g egg yolks, marzipan, sugar with the spices. gradually fold in the liquid cooking chocolate.
Whip the egg whites with 60 g sugar to egg whites. Fill the bottom of the cake tin with parchment paper and bake in a heated oven at 180 °C for about 45 minutes.
Cook chocolate melt, make milk, stir both until smooth. Cut the cooled sponge cake in half and spread the bottom half thickly with jam.Place the second half on top and cover with the liquid cooking chocolate.
Tip: Stock up on high-quality spices – it pays off!
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