Preparing the cake layers is an essential process that will give you a fluffy and delicious base. Start by beating whole eggs together with a pinch of salt, using a mixer on high speed. Gradually add the sugar, continuing to mix until the mixture becomes airy and triples in volume. It is important to achieve a light consistency, which will contribute to the final texture of the layers. Once you reach this stage, incorporate the oil and desired essence, mixing with a silicone spatula. Now, it's time to add the flour, which you will fold in with gentle bottom-to-top movements to preserve the air in the mixture. Line a baking tray with parchment paper and pour the mixture evenly, then place it in the preheated oven at 160 degrees Celsius for about 40 minutes.
For the cocoa layer, follow the same steps, but mix the flour with the cocoa, ensuring it integrates evenly into the mixture. After the layers have cooled, you are ready to prepare the creams. Start with the yogurt and whipped cream: hydrate the gelatin in warm water, then whip the cream until it becomes fluffy. The gelatin will melt in a steam bath, after which you will add it to the whipped cream, along with the fruit yogurt and powdered sugar. Mix well until you achieve a smooth and homogeneous cream.
Next, we continue with the mascarpone cream with white chocolate. Whip the cream until it starts to thicken, then add the sugar and continue whipping until fluffy. In another bowl, mix the mascarpone with the powdered sugar and melted white chocolate. Then, fold in the whipped cream, mixing gently to avoid losing air. Season with lemon juice to add a touch of freshness.
Assembling the cake is a special moment. Cut the cooled layers in half, resulting in four layers. Place a vanilla layer on a platter, soak it with raspberry syrup, then add a layer of yogurt cream. Continue with a cocoa layer, which you soak and cover with the mascarpone cream. Repeat this process until all layers and creams are used. Once the cake is assembled, wrap it in aluminum foil and let it chill in the fridge for 5-6 hours, to firm up and set the flavors.
After the cake has chilled, take it out and prepare the buttercream by mixing the butter with powdered sugar until creamy. Coat the cake in this cream, and then place it back in the fridge to set. When the buttercream is well set, you can cover the cake in fondant, giving it an elegant appearance. Finally, decorate it according to your preferences, using fruits, edible flowers, or other ornaments to make it truly special. Enjoy every slice of this refined cake, which is sure to impress everyone!
For the cocoa layer, follow the same steps, but mix the flour with the cocoa, ensuring it integrates evenly into the mixture. After the layers have cooled, you are ready to prepare the creams. Start with the yogurt and whipped cream: hydrate the gelatin in warm water, then whip the cream until it becomes fluffy. The gelatin will melt in a steam bath, after which you will add it to the whipped cream, along with the fruit yogurt and powdered sugar. Mix well until you achieve a smooth and homogeneous cream.
Next, we continue with the mascarpone cream with white chocolate. Whip the cream until it starts to thicken, then add the sugar and continue whipping until fluffy. In another bowl, mix the mascarpone with the powdered sugar and melted white chocolate. Then, fold in the whipped cream, mixing gently to avoid losing air. Season with lemon juice to add a touch of freshness.
Assembling the cake is a special moment. Cut the cooled layers in half, resulting in four layers. Place a vanilla layer on a platter, soak it with raspberry syrup, then add a layer of yogurt cream. Continue with a cocoa layer, which you soak and cover with the mascarpone cream. Repeat this process until all layers and creams are used. Once the cake is assembled, wrap it in aluminum foil and let it chill in the fridge for 5-6 hours, to firm up and set the flavors.
After the cake has chilled, take it out and prepare the buttercream by mixing the butter with powdered sugar until creamy. Coat the cake in this cream, and then place it back in the fridge to set. When the buttercream is well set, you can cover the cake in fondant, giving it an elegant appearance. Finally, decorate it according to your preferences, using fruits, edible flowers, or other ornaments to make it truly special. Enjoy every slice of this refined cake, which is sure to impress everyone!
Ingredients
For the vanilla sponge: 6 large eggs, 200 g sugar, 200 g flour, 3 tablespoons oil, vanilla essence, salt. For the cocoa sponge: 6 large eggs, 200 g sugar, 170 g flour, 3 tablespoons oil, rum essence, 30 g cocoa, chocolate chips, salt. For the fruit yogurt and whipped cream filling: 450 g strawberry-flavored yogurt, 350 ml whipped cream, 2 packets of gelatin, 75 g powdered sugar. For the mascarpone and white chocolate filling: 200 g mascarpone, 250 ml whipped cream, 2 tablespoons powdered sugar, white chocolate, lemon juice. For soaking: raspberry syrup. For decoration: 82% fat butter, powdered sugar, sugar paste, printed icing sheets, cutters.