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Ingredients
number of servings
20
- 4 egg
- 4 tablespoon crystal sugar
- 2 tablespoon special fine flour
- 2 tablespoon cocoa
- 1⁄2 packages baking soda
- 4 tablespoon apricot jam
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Directions
45 min.
Beat the egg whites with sugar, add yolks and beat again. In a separate bowl, mix cocoa, flour and baking powder, and carefully add to the first mixture. Pour onto a tray with baking paper and bake for 25 minutes at 180°C. Let the sponge cake cool after baking. Then crumble it finely in a bowl and add jam. Shape the mixture with hands into small balls and let them chill a bit on the paper. Prepare skewers by first dipping the tip of the skewer into chocolate, then impaling a ball. Dip the balls in chocolate or garnish as you like, and let harden.
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