A delicious, bakery-style tray cake made with fluffy chocolate sponge, a sweet milk syrup, apricot jam, coffee- or milk-soaked ladyfingers and a light vanilla whipped cream. Finished with a smooth chocolate topping, it’s an irresistible dessert for sharing.
Beat the eggs with the sugar until the mixture triples in volume and becomes pale and fluffy.
Add the sunflower oil and vanilla essence.
Mix for another 2 minutes.
Sift together the flour, cocoa powder and baking powder.
Fold the dry ingredients into the egg mixture in two batches, using gentle bottom-to-top movements to keep the batter airy.
Line a baking tray with baking paper.
Pour in the batter and spread it evenly.
Bake in a preheated oven at 165°C until a skewer inserted into the centre comes out clean.
Allow the sponge to cool completely.
Level the top if necessary and place it back into the same tray.
Mix the milk with 2 tablespoons of sugar and rum essence.
Slowly pour the syrup over the cooled sponge, allowing it to absorb the liquid.
Spread the apricot jam evenly over the sponge.
Briefly dip each ladyfinger in milk or coffee.
Arrange the soaked biscuits in a single layer over the jam.
Sprinkle the gelatin over 50 ml of cold water and leave it to hydrate.
Whip the cream with the sugar and vanilla essence until it begins to thicken.
Gently melt the hydrated gelatin according to its package instructions. Do not boil it.
Gradually mix the melted gelatin into the whipped cream, ensuring it is not too hot.
Spread the vanilla cream evenly over the ladyfingers.
Smooth the surface with a spatula.
Mix the melted chocolate with 50 ml of milk until smooth.
Allow it to cool slightly, then spread it over the cream layer.
