Sponge cake for a 20/30 mold:
3 eggs
1 pinch of salt
150 g sugar
80 ml oil
vanilla
100 ml milk
1 teaspoon of instant coffee
180 g flour
20 g bitter cocoa
15 g baking powder
Filling:
Caramel or spread or something else depending on your choice
Danette Cream:
1 tablespoon of cornstarch
1 tablespoon of bitter cocoa
1 tablespoon of sugar
1 teaspoon of butter
1 tablespoon spread or 60 g chocolate