Cake "Striped zebra" with apple-ginger jam

Ingredients

• 4 eggs
• 2/3 st. Sahara
• 1 st. flour
• 1 st. l. starch
• 1 st. l. cocoa powder
• 1 cup apple ginger jam
• 4-5 century l. grated dark chocolate
• 200 ml chocolate glaze
• 200 ml icing sugar
• 250 ml of sugar
• 250 ml water
• 1.5 tsp lemon juice

Cooking

Step 1

Separate the whites from the yolks. Grind the yolks with half the sugar. Beat the whites with the second half of the sugar in a strong foam and lay out to the yolks, mix gently. Sift flour and starch and add to the egg mixture, mix gently. Divide the dough into 2 parts. Stir in cocoa powder to one part.

Step 2

Preheat the oven to 200 degrees. Grease the mold with oil. Bake 2 cakes - a white biscuit and a chocolate biscuit. Cool the biscuits and cut each one lengthwise: white into 3 parts, chocolate into 2.

Step 3

Prepare the impregnation: heat the sugar with water with constant stirring until boiling. If foam forms during the process, it must be removed. Add lemon juice to the finished syrup. Soak the cakes, soak the bottom cake less - the top one - more.

Step 4

Layer the soaked cakes with apple-ginger jam, alternate chocolate and white biscuits. Cover the top biscuit with jam and sprinkle with grated chocolate. Cut the cakes into portion cakes. Using a brush, cover the side edges with icing - a white biscuit with icing sugar, a chocolate biscuit with chocolate icing. Cool cakes for a few minutes in the refrigerator.