- for the dough
- 300 grams softened butter
- 200 grams powdered sugar
- Vanilla bean
- 2 teaspoons grated Orange peel
- 6 eggs
- 3 centiliters Rum
- 1 pinch salt
- 100 grams sugar
- 100 grams cornstarch
- 200 grams Pastry flour
- 1 teaspoon Baking powder
- 20 grams cocoa powder
- 60 milliliters milk
- 100 grams Apricot jam
Beat the butter, powdered sugar, vanilla extract and orange zest until creamy. Separate the eggs.
Gradually, add the egg yolks and rum to the dough. Beat the egg whites with a pinch of salt and the sugar until stiff. Fold the egg whites into the butter-egg mixture. Mix in the baking powder and flour. Remove 1/3 of the dough.
Mix the cocoa powder with the milk until smooth. Stir into the 1/3 of the dough.
Grease the pan with butter and sprinkle with breadcrumbs.
Fill the mold alternately with the light and dark doughs. The bottom and top layer should be made of the light dough. Use a fork to swirl the dough.
Bake the cake in a preheated oven (180°C, approximately 350°F) for 45-50 minutes. Remove when a toothpick inserted into the center of the cake comes out clean. Leave to cool in the pan.
Heat the apricot jam and pass through a sieve.
Boil 20 ml of water and the sugar for 1 minute, stirring constantly. Allow to cool. Prepare a water bath (35°C, approximately 95°F) for a metal bowl. Mix the fondant, syrup and kirsch. Stir until the mixture is uniformly smooth.
Remove the cake from the pan. Brush with the apricot jam and cover with the fondant icing.