Chocolate cake with dulce de leche and biscuits. What more could you want? For this sour blackcurrant jam or plum jam and we have everything.
Dessert for Sunday and holidays.
- 3 glasses of flour
- 1 glass of sugar
- 3 eggs
- 3 tablespoons of plum jam
- 3/4 cup of oil
- 2 tablespoons of cocoa
- 1 1/2 teaspoons of baking soda
- 1 1/2 teaspoons baking powder
- 1 cube of butter + 1/2 cube optional
- 1 can of dulce de leche
- a packet of biscuits
- currant jam or plum jam
Place the dough ingredients in a bowl and mix for a while until they form a smooth paste.
Pour the dough onto a baking sheet lined with baking paper. Bake for about 60 minutes at 170 degrees C.
When the dough is completely cool, cut it to make two cakes. Line the top cake by setting the crumbs aside.
Cream the butter with the dulce de leche. It should be smooth. You can grate it again with 1/2 cubes of butter, it will be less sweet.
Brush the bottom of the dough with current jam or plum jam. Brush with half the cream.
Pour the glaze over it, sprinkle with crumbs of cake and decorations, e.g. crushed meringue and golden decorations.
Enjoy your meal.