Bake 2 sheets from the ingredients for the dough. Mix the egg yolk with sugar into a foam. Slowly mix water and flour mixed with Liana baking powder. Slowly mix in the Liana dark cocoa. Add stiff egg whites and bake on greased baking sheets at 180-200°.

Whip the whipped cream until stiff. In the second bowl, mix Liana SMOTANA thickener with water and mix into semi-whipped cream. We can add a teaspoon of rum to taste. Spread the dough on the baked sheet.

In the meantime, we will prepare the chocolate cream. When it cools down a bit, spread it on the cream and put it in the fridge.

When the chocolate cream has slightly hardened, apply the other half of the cream to the chocolate cream and cover with the second layer. Pour over the glaze and let it harden.

Bon appetite!

Abbreviations used:
*PL - tablespoon