Ingredients
- Self-rising flour 500 gr
- Sugar 1 1/2 glass
- Eggs 4 items (at room temperature)
- Milk 1 glass lukewarm
- Butter 250 gr (melted and lukewarm)
- Vanilla powder 1
- Baking powder 1 teaspoon
- Cocoa powder 3 level tablespoons
- Lemon 1 only the zest
- Chocolate sprinkles 250 gr for garnish
- Caster sugar for garnish
- Jam 500 gr apricot or peach
Instructions
Butter 2 oblong cake tins with some of the melted butter,let it cool and sprinkle with some flour.In a bowl put the self-rising flour,the sugar,the eggs,the melted butter,the lukewarm milk,the vanilla powder,the baking powder,the lemon zest and beat all the ingredients with an electric mixer for 7-8 minutes.Then divide the mixture into two bowls,add to one of the bowls the cocoa powder and beat until it dissolves(if necessary add some milk).Pour the white mixture in the one of the cake tins and the cocoa mixture in the other cake tin.Bake in preheated oven for 40 minutes approximately at 170 degrees.When both cakes are cool remove them from the cake tins and cut them horizontally in half and then vertically in half because we need 5 white stripes and 4 chocolate stripes.Spread them with lukewarm jam so as to stick together and assemble the cake.Then spread the jam on the top and the sides of the cake.Sprinkle with the chocolate sprinkles and caster sugar.
