In the bowl from the mixer I added: eggs, sugar and I started the mixer. After the sugar dissolved, I added the oil, milk, rum essence, salt powder, ammonium baking soda quenched with lemon juice and finally cocoa and flour sifted together. I mixed until I incorporated all the ingredients and I got a non-sticky crust. Cover the crust with cling film and let it rest for 30 minutes.
Divide the crust into two equal parts. Using the rolling pin, roll out each piece of dough to form a sheet the size of a tray.
I baked the sheet in the tray with baking paper, it seems much easier, I used to bake it on the back of the tray.
I put the tray in the preheated oven at a temperature of 180 degrees for 5-7 minutes. We do the same with the second sheet.
Separate the egg whites from the yolks.
Put a pinch of salt over the yolks and mix to intensify the color. If we have eggs from the country, it would be ideal, if we don't add 2 tablespoons of baked mashed potatoes and we will get a yellow-orange color of the pandispan.
The egg whites are mixed with a pinch of salt until they increase in volume, we add powdered sugar, vanilla sugar in turn and continue mixing until we obtain a firm meringue. Turn off the mixer and add the yolks one by one spoon by spoon and mix with a spatula from bottom to top carefully. Then we add the lemon essence, the oil and gradually the flour, we will obtain a composition that we pour and level it in the tray in which we baked the cocoa leaves. Put the tray in the preheated oven at a temperature of 180 degrees for 30 minutes or until it passes the toothpick test.
In a bowl put on the fire: sugar, starch, flour and salt mixed and diluted with a little milk to avoid lumps. We add the rest of the milk and with the help of a whisk we stir continuously so that it doesn't stick to the bottom. After the cream looks like pudding, pull the bowl off the heat and add the vanilla essence and the juice of a lemon and let it cool after I put a food foil directly on the cream to prevent the formation of pudding.
Mix the butter with the vanilla sugar, then add one tablespoon of the cream, which has cooled to room temperature, and continue mixing until you incorporate the whole amount of cream-pudding.
Put the first brown sheet on a counter and grease with half of the apricot jam and return with half of the cream, place the pandispan, grease it with the rest of the jam, spread the rest of the cream then the cocoa sheet and press it lightly. Cover the cake with cling film, place a mincer on top to press and leave the cake to cool until the next day, to soften the sheets.
We break the chocolate into pieces and over it we add hot liquid cream, we mix until the chocolate melts and we pour it over the cake. I also added chocolate ornaments but it is not mandatory.