Name: Mom's Jugo slices – cocoa and light layers with pudding cream and chocolate glaze
Prep time: 60 min
Cook time: 60 min
Total time: 60 min
Yield: 14
Ingredients: 3 eggs; 150 g granulated sugar; 150 g all-purpose flour; 0.75 dl oil; 0.6 dl water; 1 tablespoon cocoa; ½ teaspoon baking soda; pinch of salt; 4 eggs; 4 tablespoons granulated sugar; 4 tablespoons semi-coarse flour; grated lemon zest to taste; pinch of salt; apricot jam for spreading; 2 packets of vanilla pudding powder; 500 ml milk; 20 g vanilla sugar; 250 g softened butter; 200 g powdered sugar; 150 g dark chocolate; 100 g white chocolate; 3 tablespoons oil (2 tablespoons for the dark, 1 tablespoon for the white)

Preparation procedure

Cocoa layer number 1 Separate the egg whites and yolks. Whip the egg whites with a pinch of salt until stiff peaks form. Beat the yolks with the sugar until foamy, then beat in the oil and water. Sift the flour with the baking soda and cocoa and gently fold into the yolk mixture. Finally, fold in the egg whites in portions. Spread the batter onto a baking sheet lined with parchment and bake at 180 °C for about 15–20 minutes. Let cool. Bake the second cocoa layer the same way.
Light rolled sponge layer Whip the egg whites until stiff. Beat the yolks with the sugar until light and fluffy, add the lemon zest and flour. Gently fold in the egg whites. Spread the batter on a parchment-lined baking sheet and bake at 180 °C for about 15 minutes. After cooling, spread the layer with apricot jam, roll into a tight roulade, cut into three smaller rolls and slice these into rounds about 1–1.5 cm thick.
Vanilla cream From the milk, pudding powders, and vanilla sugar, cook a thick pudding. Cover with plastic wrap so it touches the surface and let it cool completely. Whip the butter with the powdered sugar until fluffy and gradually beat in the cold pudding by tablespoons to a smooth cream.
Assembling the slices Place the first cocoa layer on a board and spread half the cream evenly. Press rounds from the light roulade into the cream at regular intervals so they cover the whole layer. Cover with the remaining cream and place the second cocoa layer on top. Lightly weight with a board and chill for 30 minutes.
Glaze and decoration Melt the dark chocolate in a double boiler with 2 tablespoons of oil, stir until glossy and spread over the surface. Melt the white chocolate with 1 tablespoon of oil and, as desired, create stripes or marbling on the dark layer. Chill until set for at least 1–2 hours.
Cutting and serving Cut into slices with a warmed sharp knife. Store in the refrigerator, serve chilled.

Total preparation time 60–80 minutes of work + chilling and setting

Number of servings 24–30 slices

Tips and troubleshooting

Whip the egg whites to stiffness, but fold the batter only gently so it doesn’t deflate.
Cut the rolls with a serrated knife when completely cooled; the rounds will be even.
If the cream is too runny, chill it briefly and whip again.
For a fruit variation, use raspberry jam instead of apricot; it pairs well with dark chocolate.

Conclusion

Jugo slices combine a classic taste with an impressive appearance. The airy sponges, light vanilla cream and contrasting glaze make them a dessert that will disappear from the table. Prepare them a day ahead – after resting the flavors will meld beautifully and the slices cut perfectly clean.

Mom's Jugo slices – cocoa and light layers with pudding cream and chocolate glaze recept

For 14 portions

Ingredients

Cocoa sponge layers (bake the same batch twice):

Light sponge layer:

Cream:

Glaze:

Preparation procedure

Tips and troubleshooting

Conclusion

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