Chocolate speck

Name: chocolate speck
Cook time: 95 min
Total time: 105 min
Yield: 8
Cuisine: Indonesian
Ingredients: 250 g unsalted butter or margarine; 250 g white caster sugar; 12 medium sized egg; 150 g wheat flour; 2 el cocoa powder; 8 g vanilla sugar bag; el biscuit and speculaas spices

Indonesian spekkoek.

Ingredients

Kitchen Stuff

1 spring form (Ø 20 cm)

Directions

In a bowl, beat the butter and the sugar with a hand mixer in approx. 10 min. Creamy.
Split the eggs. Beat the egg yolks one by one through the butter mixture. Fold the flour through.
Whisk in half of the egg whites in another bowl (the other proteins are not used). Spat the proteins lightly through the batter.
Put half of the batter in another bowl and mix in the cocoa powder.
Stir in the vanilla sugar and the cinnamon spices through the other half of the batter.
Preheat the grill. Grease the spring form.
Spoon 2-3 tbsp batter in the tin and spread over the bottom with the convex side of a spoon to a thin layer of approx. 3 mm thick.
Slide the mold about 15 cm under the grill and let the batter solidify in approx. 1 ½ minutes.
Spoon 2-3 t of chocolate batter and spread it to a thin layer of approx. 3 mm.
Slide the mold back under grill and allow the layer to solidify in 1 ½ minutes.
Build the cake in the same way with alternately 7-8 layers of cake batter and 7-8 layers of chocolate batter, finish with chocolate batter.
Switch off the grill, leave the cake for about 10 minutes in an open oven. Allow the cake to cool in the mold.