Cake Ingredients:

A Ingredients

• Fresh egg yolks: 300 g (±19 yolks)
• Granulated sugar: 127 g
• SP / emulsifier: 10 g

B Ingredients

• Low-protein flour: 59 g
• Milk powder: 14 g
• Cornstarch: 11 g

C Ingredients

• Butter: 100 g (melted)
• Margarine: 30 g (melted)
• Vanilla essence: 1 tsp
• Burnt rum paste: to taste

D Ingredients

• Blackforest chocolate paste: 1 tsp

E Ingredients

• Sunsweet Prunes as needed, flattened

Sunsweet Prune Jam Ingredients

• 200 g Sunsweet dried prunes (pitted)
• 250 ml water
• 3–4 tbsp sugar or honey

How to Make the Cake

• Melt the butter and margarine, mix together, and let cool until slightly warm.
• Prepare two baking pans, size 20 × 10 × 4 cm.
• Preheat the oven to 170°C (top and bottom heat, adjust to your oven).
• In a large bowl, beat Ingredients A and B using a mixer on high speed until thick, pale, and ribbon-like (±6 minutes).
• Gradually pour in the melted butter–margarine mixture while folding gently until fully incorporated. Make sure no liquid settles at the bottom.
• Divide the batter into 2 portions. Mix one portion with D Ingredients (blackforest chocolate paste).
• Pour each batter into the pans and level the surface.
• Bake for 25–30 minutes or until done (golden brown surface—test with a toothpick).
• Once baked, remove from the pans and let cool completely.
• When cooled, assemble the layers: spread prune jam on the cake surface, add flattened prune pieces in the center or on top.
• Press gently to help it stick, then trim the edges.
• Store in an airtight container or wrap with plastic wrap to keep the cake moist and soft.

How to Make Sunsweet Prune Jam 

• Soak the prunes in water for ±30 minutes.
• Boil until soft (10–15 minutes) with sugar or honey.
• Blend until smooth.
• Let cool, then store in a clean airtight container in the refrigerator.