- For the cake
- 6 medium Eggs
- 250 gram sugar and Margarine
- 1 pinch Salt
- 1 packet grated lemon zest and Bourbon vanilla
- 200 grams Pastry flour
- 50 grams Cornstarch
- 3 teaspoons Baking powder
For the cake: Separate the eggs. Whip the egg whites until stiff, sprinkling in 50 grams (approximately 1/4 cup) sugar. Beat the margarine until creamy. Gradually beat in the remaining sugar, salt, lemon zest, vanilla sugar and egg yolks. Stir in the flour, cornstarch and baking powder and then fold in the egg whites.
Line a baking sheet with parchment paper then arrange a 25 x 27 cm (approximately 9 x 11 inch) baking frame over the baking sheet. Pour 2 tablespoons batter into the frame, spread out thinly with an offset palette knife and then broil for 2 minutes, until golden brown. Spread another 2 tablespoons batter over top and broil for 2 minutes. Repeat with the remaining batter then let cool.
Strain the apricot jam through a sieve, bring to a boil with 1 tablespoon water and then brush over the cake. Let dry then trim the edges. Cut the cake in half lengthwise then cut each half lengthwise into 3 pieces. Cut each strip into 5 rectangles and then cut each rectangle into 2 triangles.
Chop the chocolate and coconut fat, place in a bowl and melt over a hot water bath, stirring occasionally. Coat the right angles of the cake triangles with chocolate glaze. Let dry then serve.