Ingredients (amounts for a large baking tin)
Prepare sponge cake at least one day earlier: whip egg whites with sugar until stiff. Add egg yolks and continue beating. Add one spoonful of sifted flour mixed with baking powder at a time, stirring gently. Pour batter into round baking tin lined with baking paper.
Cream: beat eggs with sugar over steam, continue whisking until cool. Blend butter in food processor until white. Add spoonful of eggs and sugar mixture at a time and stir energetically with spoon. Reserve some cream to decorate the top and sides of the gateau. Divide the rest in two parts and add different dried fruits to each of them. Cut sponge cake into three layers. Sprinkle bottom layer with mixture of vodka and water generously and smear with marmalade. Then, smear it with one half of cream and top with next layer. Sprinkle with vodka and water, smear with cream and cover with last layer of cake. Sprinkle again. Cover the top and sides with plain cream that has been put aside. Sprinkle sides with cocoanut and almond flakes. Top with hot liquid chocolate and garnish with roses made
of cream with patisserie cream syringe.
This meal was prepared by the Czmok and Nowak families from Piekary Śląskie during the 3rd “Silesian Tastes Festival 2008” in Racibórz.