Flüssiger Schokoladekuchen mit Erdbeer-Minze
Foto: Kurt-Michael Westermann
Soak the gelatin in cold water. Firstly over a double boiler, then cold, beat the vanilla pulp, egg yolks, eggs, both sugars, rum and salt until fluffy. Drain the gelatin, heat up in about 50 ml water, and add to the mass. Carefully fold in the whipped cream.
Fill a 30 x 20 cm sized square baking tray with the vanilla-cream mixture and allow to cool. Roll out the pastry on a floured surface to about the thickness of knife handle and cut out two 30 x 20 cm squares. Place on a baking tray lined with baking paper, pierce several times with a fork and let sit. Bake in a preheated oven at 180 °C for 15–20 minutes. Allow to cool. Spread warmed apricot jam over the smooth side of the pastry. Heat the fondant to about 40 °C and brush onto one of the pieces of pastry. Allow to dry at about 60 °C. Fromthe baking tray, turn the creamupside down onto the unglazed piece of pastry. Place the glazed piece of pastry on top. Cut into slices.