Photos and recipe are from: animeshi.net

Ingredients:

Soft flour (Cake flour): 40g 

Bread flour: 40g

3 eggs

Milk Chocolate A: 85g

Milk Chocolate B: 100g

Butter: 85g

Sugar: 80g

Fresh cream: 100cc

White chocolate: Decent amount

Decoration Pen: 1 pink, 1 green, 2 White

Apricot Jam: 165g

Rum liqueur: Cointreau

• For the decoration, draw less than the size of the cake.

• Put the butter in a bowl until creamy.
• Stir.
• Add Half of the sugar to butter.
• Stir until fluffy.

• Add egg yolk to the butter. Do it one by one.

• Melt chocolate in hot water.
• Mix the melted chocolate into the butter.

• We are now finished with the first phase of the material.
• Now we make the meringue.

• Get a new bowl.
• Put the egg whites in the mixing bowl.

• Beat the egg whites until it is white. (I recommend using an electric mixer)

• Put the remaining half of the sugar in the bowl.

• Meringue completed!

• Add 1/3 of meringue in the 1st material.

• Add half of the soft flour and cake flour.

• Add 1/2 of the meringue.

• Add the rest of the soft and cake flour in the bowl.

• Add the rest of the meringue in the bowl.

• Lightly mix.

• Put some butter around the container.

• Pour the dough into a container and bake 30-40minutes in an oven at 180℃.

• While the cake is baking, strain the apricot jam.

• Add the rum liqueur in the apricot jam.
• Adjust sweetness to your liking.
• Let it simmer until it’s thick.

• Baked cake.

• Melt Milk Chocolate B and Fresh cream on low heat.

• Do not boil.
• Slowly stir in the low temperature.

Put on top of chocolate cream on top of the cake.

After creating coating, cool it in the refrigerator.

• For the decoration, put a plastic wrap on the design.
• Melt the decoration pens in hot water.

• Trace the design on top of the decoration.

• To keep the shape, cool in the refrigerator.
• And now you’re done!