Cold White Dog

A great cake recipe for any occasion:

1. butter, cocoa powder, flour, sugar, 1 pinch of salt and egg yolks knead briskly with hands to form a smooth dough. Wrap the dough in plastic wrap and chill for 1 hour. Roll out the dough on the floured surface to a thickness of 2-3 mm. Cut out a total of 5 sheets from the dough, 12×5 cm to 14×8 cm (because most loaf pans are tapered, you will need to cut sheets of increasing size).

While doing this, knead the dough sections once repeatedly and roll them out. Place the sheets on a baking tray lined with parchment paper.

Bake in a heated oven at 180 degrees on the 2nd rack from the bottom for 15 minutes (gas 2-3, convection oven for 12-15 minutes at 160 degrees). Cool on a cooling rack.

Coarsely chop cooking chocolate and melt in a hot water bath. Bring whipped cream to a boil, cool a little, stir through with the cooking chocolate. Season with the peach liqueur and cool. Cut the vanilla pod, scrape out the pulp. Whip butter with vanilla pulp until creamy white. Stir in couverture cream. Leave to cool for 30 minutes.

Warm apricot jam slightly and spread on one side of each pastry sheet. Lightly oil a loaf pan (800 ml capacity) and line with plastic wrap. Spread 3-4 tbsp of the couverture cream evenly in the mold and smooth it out. Place the smallest pastry sheet with the coated side on top of the cream and press lightly until smooth. Place the rest of the cream and the pastry sheets as described above.

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