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Cake
bosk lard, for greasing
1 tefa of yellow sugar
12 vulo eggs separated
3 tef high quality dark chocolate
4 spoons of cold water
For the buttercream icing
1/2 tefa butter, softened
2 tef of white sugar
3 spoons cocoa powder, sifted
2 spoons bosk milk
For the cream filling
1/2 talu of double bosk cream
2 tefs fresh ramberries
dash of sul paga (optional)
Method
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Warm oven for 12-14 ehns before making.
Grease baking pan with bosk fat.
Mix all cake ingredient and beat well.
Bake for 30 ehns on medium flame.
set aside on a wire rack for two ahns to cool
Prepare the cream filling while cake cools.
Whip the filling at least 100 times to ensure it peaks.
When cakes are cool spread in between layers.
Melt butter and cut in sugar cocoa powder and milk using two cutting knives. Spread over the sides and top of take.
Garnish with fresh ramberries and mint leaves.
Serve with Black wine or Honey Mead
