Plum-chocolate cake with lemon icing

1. 

chicken egg 2 pcs • sugar cane 1.75 oz (50 g)

Whip the eggs with sugar until whip.

2. 

semi skimmed milk 1,5% 1.3 cup (300 ml) • dried plums 3.5 oz (100 g) • cooking chocolate 1.75 oz (50 g)

Chop the chocolate finely and mix together with the plums in a blender.

3. 

Mix the contents of the mixer with the eggs.

4. 

flour medium 8.75 oz (250 g) • baking powder for gingerbread 1 tsp

Add flour mixed with baking powder. The dough will be stiffer because it does not contain fat.

5. 

Spread the dough evenly on a smaller baking sheet (34x22cm) lined with baking paper.

6. 

Bake for 30 minutes at 180 °C.

7. 

powdered sugar 3.5 oz (100 g) • lemon-juice 1 tbsp

Add lemon juice...

8. 

water 1 tbsp

...and hot water to the sugar.

9. 

Mix the icing...

10. 

...and spread on the cooled cake. Let it solidify...

11. 

...and cut into small cubes or triangles. Cut the cake with a not completely solidified icing to create a marble pattern.