Beat 1,600 g butter together with 1,600 g powdered sugar until creamy. Do not beat 1.600 g liquid egg whites, just mix them in. Then mix 1.200 g flour into the above mass. Add 500 g cocoa powder to the above mixture.

Spread this mass thinly on the baking mat. now create a pattern with a comb or other tools. Then put the baking mat with the dark mass in the freezer for 5-10 min. so that it is slightly firm.

Mode of operation after completion of the basic masses:

Spread the dark (1) base mixture thinly onto coated paper (glassine) or a baking mat and spread through with a serrated dough scraper (comb) (see illustrations below). When spread out, the mass must not be thicker than 0.5 cm. Then place the structured base on a baking tray and let it set in the freezer for about 10 minutes. Quantity is sufficient for about 6-8 trays of 60 x 40 cm.

After the mixture has frozen, spread the light base mixture described above thinly over the dark one.

Then bake the whole mass in the oven for about 10 minutes (220°C).