[recipe inspired by Ciasta.info]

INGREDIENTS

for the dough

1 cup golden caster sugar
1 cup plain flour
7 eggs
1 pinch salt
3 tbs vanilla sugar
2 tsp lemon juice
½ cup lukewarm water
5-6 tbs icing sugar
zest from ½ unwaxed lemon
unsalted butter to grease the tin 6 times (softened)

for chocolate cream

280g unsalted butter (softened)
1 cup golden caster sugar
1 pinch of salt
5-6 tbs cocoa powder
1 tsp arak flavouring, real arak / arack /arraki or rum
3 tbs vanilla sugar
12-20 truffles to decorate cake (for the “Dark Chocolate Truffles” recipe follow the link)
cocoa powder to sprinkle over the cake

EQUIPMENT

9” (22,8 cm) round non stick cake tin

METHOD

Cream egg yolks with sugar, salt, vanilla sugar, lemon juice and water till smooth and fluffy.
Beat also egg whites with lemon zest and icing sugar. Combine with egg yolk mixture, stir in slowly flour.
Preheat oven to 200°C (392°F).
Grease bottom of the tin with butter, pour in 1½ cup of the dough. Bake for 8-10 minutes till golden. Repeat those steps till there is no more dough. You should have about 6 layers of cake. Leave them aside to cool down.
In meantime prepare cream, place sugar in a little saucepan, add enough water to cover the sugar and bring to boil, leave aside to cool down.
Cream together butter, salt, cocoa powder, vanilla sugar, arak flavour and sugar syrup.
Spread cream on one layer of the cake, cover with another one, spread some more cream, cover with another layer, repeat this step till there is no more cake layers. Spread cream also on the top and sides of the cake. Arrange truffles on the top. Dust the whole thing with cocoa powder.

Make 6-8 servings.