Beat the egg whites with half the sugar until stiff.
Mix the softened butter with the remaining sugar and vanilla sugar, until light and creamy.
Stir in the yolks one by one.
Mix the flour, cocoa and baking powder and stir into the butter mixture with the milk.
and last, fold in the beaten egg white.
Spread the mixture evenly on a baking tray with baking paper.
Bake in preheated oven at 180° C for about 20 minutes.
boil a fruit tea.
Chop chocolate for the glaze.
Bring the single cream to boil and pour it hot over the chocolate.
After around one minute, stir the glaze until smooth.
pour the fruit tea over the cake.
Stir the jam until smooth and spread evenly on the cake.
Pour the glaze over the cake and spread it by tilting the tray.
Decorate and leave to cool out completely.
I like to use a baking frame on the baking tray, but this is not really necessary, you can do without.