Da capo-kääretorttu

Guide

Beat the eggs and sugar until fluffy. Mix the dry ingredients together and add them to the foam through a sieve, gently lifting. Spread the dough into a rectangle on a baking sheet lined with baking paper. Bake at 200 degrees for about 10 minutes. Turn the baked tart base out onto the sugared baking paper, carefully remove the baking paper from the bottom of the tart and let it cool under a cloth. Prepare the filling. Whip the vanilla sauce. Combine the milk curd and vanilla foam. Chop the chocolate bars into crumbs and mix 3/4 of the crumbs into the filling. Taste, add sugar and a splash of rum if desired. Spread the filling 3/4 of the filling onto the wrapper tart base and roll it up, starting from the long side, using baking paper as a guide so that the seam is on the underside of the tart. Prepare the frosting. Chop the dark chocolate. Mix the rest Da Capo crumbs, chocolate pieces and a little less than a teaspoon of fat. Heat the mixture over low heat in a water bath or microwave until the chocolate mixture melts. Pour the melted chocolate mixture over the top of the wrapped tart, cover the tart loosely and refrigerate for 3-4 hours before serving. Tip: You can also use Pätkis bars or Marjanne caramel crumbs. Oh, what a treat!