Choco Blackcurrant Cake

Instructions

1. Preheat the oven to 170°C (338°F). Grease and line a 20x30 cm baking pan with parchment paper.
2. Sponge Cake: In a large bowl, whisk together the eggs, sugar, and salt until fluffy, about 10 minutes.
3. Sift in the flour, cocoa powder, and cornstarch. Gently fold the dry ingredients into the egg mixture until combined.
4. Pour the batter into the prepared pan and spread it evenly. Bake for about 20 minutes or until a toothpick inserted into the center comes out clean.
5. Remove the cake from the oven and let it cool in the pan for a few minutes before transferring it to a wire rack to cool completely. Once cooled, slice the cake in half horizontally.
6. Cream: In a saucepan, bring 400 milliliters of milk, sugar, and vanilla sugar to a boil.
7. In a bowl, whisk together the remaining milk, cornstarch, flour, and egg yolks until smooth. Gradually pour the hot milk mixture into the egg mixture, whisking constantly.
8. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened. Remove from heat and let it cool completely.
9. In a separate bowl, beat the butter until creamy. Gradually add the cooled custard, beating until smooth.
10. Other Ingredients: Spread blackcurrant jam over one half of the sponge cake in the baking pan. Top with half of the cream mixture and spread evenly.
11. Place a layer of cocoa cookies on top of the cream mixture, then spread dulce de leche over the cookies. Repeat with another layer of cocoa cookies and remaining cream.
12. Place the other half of the sponge cake on top and gently press down. Chill the cake in the refrigerator for a few hours.
13. Glaze: In a heatproof bowl, combine the milk chocolate and heavy cream. Heat in the microwave or over a double boiler until melted and smooth.
14. Pour the glaze over the chilled cake, spreading it evenly with a spatula. Return the cake to the refrigerator to set the glaze.
15. Once the glaze is set, remove the cake from the refrigerator and decorate with dollops of dulce de leche. Slice and serve.