Kelekoek

Viennois

• 300 GRAM SELF RAISING FLOUR
• 1 CUP MILK
• 1 EGG
• 50 GRAM SOFT BUTTER
• 100 GRAM RAISINS
• 200 GRAM BROWN SUGAR
• 1/2 CUP BREAD CRUMBS

• 8 EGGS
• 25 GRAM FLOUR
• 25 GRAM CORN STARCH
• 25 GRAM CACAO
• 200 GRAM SUGAR
• 100 GRAM CHOCOLATE
• 100 GRAM BUTTER
• CHOCOLATE SPRINKLES

Roll the raisins though a tablespoon flour. Mix the rest of the flour with the milk, egg, butter and sugar. Finally add the raisins. Dust a greased cake tin with bread crumbs and pour the batter on top. Bake 40 minutes in the oven at 165 degrees Celsius.

Split 5 eggs. Beat the egg whites until they are firm and fluffy. Beat the egg yolks with 100 gram sugar for 5 minutes; stir in the flour, the corn starch and the cacao. Carefully fold in the egg whites. Distribute the batter over two equal forms and bake them in the oven at 140 degrees Celsius for 25 minutes. Allow them to cool down and cut both in two slices. Melt the butter with the chocolate. Bring the remaining sugar to the boil with 5 tablespoons of water until all sugar has dissolved to a syrup. Add this to the butter-chocolate mixture, as well as the remaining eggs. Heat this mixture au bain marie while stirring or in the microwave (stir every 30 seconds) until the mixture is hot and thick but not boiling. Allow it to cool down and spread it evenly over the 4 cake slices. Stack the slices on top of each other and sprinkle with chocolate sprinkles.