We make the sponges dough first. Separating the eggs to yolks & whites, then whisk the whites till it’s thick foam.
Blending the egg yolks with icing sugar, slowly adding the warm water and oil. Blending these ingredients well, then adding the all purpose flour & baking powder. Finish this step by stirring the egg white whisked foam into the sponge cream dough
The half of the sponge cream dough got poured into a baking form that prior was buttered & floured to prevent the stick to the form. This the baking form used to this cake
We stir the 2 tbsp cocoa powder to other half of the sponge dough cream. Extra 1-2 tbsp water & another tbsp of Sunflower oil. Pouring this cocoa sponge dough cream into another baking form, just like before.
In a preheated oven on 180C° we bake them for roughly 25-30 minutes.
Meanwhile we make the cream between the sponge slices. To this we cook the custard powder & the milk, stirring it continuously. Until the custard cream is cooling down, we blend the butter & icing sugar. After the Custard totally cooled, spoon it into the butter/icing sugar cream....added some red food colouring as well to the cream to have a distinct colour.
Slice the sponges into 1-1.5 cm slices.
Let’s stick those slices together with butter-custard cream. White/Black slice follow each other like this...
Melting the chocolate in bowl over boiling water, with the oil and pour on the top of sponge cakes
Just place them into the fridge till the chocolate is solid. Serving it by cut them in 45° angle slices
