Swedish cake mix
Put the ready cake in freezer overnight.
Topping (per layer):
100 gr dark chocolate
125 gr unsalted butter
1 egg
2 tbs vanilla sugar
200 gr melis
Half a small bottle of Rum
Melt the chocolate and the butter in a pan.
Add the egg and the rum.
Add the melis and the vanilla sugar.
Pour over cake and put back in fridge.
God will forgive me - c'est son metier. Heinrich Heine
5 eggs
2 1/2 tbs baking flour w/ rising agent
2 1/2 tbs crushed pecan nuts
5 tbs sugar
1 - mix whites, add sugar spoon by spoon
2 - mix yellows separately, add to white stuff, add flour
3 - top with whipped cream and melted chocolate (heat in microwave with butter and milk)