Ingredients
- 3 egg whites
- 250 gr sugar
- 240 ml water
- 200 gr powdered sugar
- 170 gr flour
- 170 gr corn syrup
- 45 gr cocoa
- 24 gr cornstarch
- 22 ml water
- 10 gr instant coffee powder
- 5 gr baking powder
- 5 gr vanilla
- 2 gr baking soda
- 1 gr salt
Seedless raspberry jam Preheat oven top 180ºC Spray 23 cm springform pan with cooking spray. Combine dry ingredients. Whisk sugar, water, eggs, syryp, coffee and vanilla together in large bowl until sugar is almost dissolved. Gradually beat in dry ingredients until just smooth. Pour into pan. Bake 40 minutes or until toothpick comes out clean. Cool completely. Invert cake on to plate. Remove pan. Make glaze with powdered sugar, water and vanilla whisked together. Spread on top of cake. Drizzle 1 tablespoon seedless raspberry jam in spiral over glaze. Draw a knife through jam and glaze to form chervon. Let cake stand 1 hour. ----
