Oat Cake with Apricot Jam

Materials:

• 1000 g CAKE BREW mixture
• 400 g fresh eggs
• 200 g seed oil
• 100 g water

Execution:

1. Beat the ingredients in a mixer with a paddle attachment for 5 minutes on low speed.
2. Serve in bags of your liking.
3. Bake at 160-170 degrees Celsius for about 60 minutes.
4. Allow to cool.

Composition:

1. Take the BREW CAKE and cut it into 3 equal parts.
2. Put CONFITURE APRICOT between each sheet.
3. Put it in the fridge for a few minutes.
4. Finally, melt the CHOCOVER WHITE and coat the entire surface of the cake.
5. Optionally you can add a scallion or truffle of your choice.