Base: We start by placing the whole eggs in a deep bowl. Using a mixer, we beat them lightly to homogenize, then add the sugar. We continue mixing at high speed until the mixture triples in volume and becomes frothy, with a fluffy and airy texture. It is essential to reach this stage, as it will influence the final consistency of the base. In another bowl, we sift the flour and cocoa to avoid lumps. We mix them well, ensuring they are evenly distributed. Then, using a wooden or silicone spoon, we start adding the flour and cocoa mixture to the egg mixture in small amounts. It is important to mix with slow, upward movements to keep the air in the base. We pour the obtained mixture into a 26 cm mold, which we have greased with butter and lined with flour or baking paper. We preheat the oven to 180 °C and bake the base for about 40 minutes, or until it passes the toothpick test. Once baked, we let the base cool completely before cutting it into three equal parts.
Preparing the cream: While the base cools, we take care of the cream. Whip the cream for whipping with a mixer until it becomes firm and fluffy. In another bowl, we mix the mascarpone cheese with the powdered sugar, adjusting the amount of sugar according to personal preferences. If you want a sweeter cream, feel free to add another 50 g of sugar. Once the mascarpone is well mixed, fold it into the whipped cream using gentle upward movements to maintain the air in the mixture.
Preparing the syrup: We take a pot in which we boil water with sugar, stirring until the sugar is completely dissolved. Finally, we add a teaspoon of cappuccino coffee or rum essence, which will add a touch of flavor. We let the syrup cool.
Assembling the cake: We start assembling the cake by placing the first layer of sponge cake on a platter. We generously soak it with the cooled syrup, then spread a layer of cream and sprinkle fresh blackberries, as desired. We continue with the second layer of sponge cake, repeating the same process. Finally, we soak the last layer, and apply the remaining cream to the edges of the cake, smoothing it well to achieve an even finish. We place the cake in the fridge to set.
After it has cooled, we melt the chocolate together with a splash of liquid cream and a bit of butter, stirring until we obtain a fine glaze. This will be poured evenly over the cooled cake, creating a delicious crust. To finish, we decorate the cake with fresh blackberries and mint leaves, adding a fresh and vibrant touch. It is a dessert that will surely impress, both in appearance and taste. Delicioussss!
Preparing the cream: While the base cools, we take care of the cream. Whip the cream for whipping with a mixer until it becomes firm and fluffy. In another bowl, we mix the mascarpone cheese with the powdered sugar, adjusting the amount of sugar according to personal preferences. If you want a sweeter cream, feel free to add another 50 g of sugar. Once the mascarpone is well mixed, fold it into the whipped cream using gentle upward movements to maintain the air in the mixture.
Preparing the syrup: We take a pot in which we boil water with sugar, stirring until the sugar is completely dissolved. Finally, we add a teaspoon of cappuccino coffee or rum essence, which will add a touch of flavor. We let the syrup cool.
Assembling the cake: We start assembling the cake by placing the first layer of sponge cake on a platter. We generously soak it with the cooled syrup, then spread a layer of cream and sprinkle fresh blackberries, as desired. We continue with the second layer of sponge cake, repeating the same process. Finally, we soak the last layer, and apply the remaining cream to the edges of the cake, smoothing it well to achieve an even finish. We place the cake in the fridge to set.
After it has cooled, we melt the chocolate together with a splash of liquid cream and a bit of butter, stirring until we obtain a fine glaze. This will be poured evenly over the cooled cake, creating a delicious crust. To finish, we decorate the cake with fresh blackberries and mint leaves, adding a fresh and vibrant touch. It is a dessert that will surely impress, both in appearance and taste. Delicioussss!
Ingredients
Cream: - 7 eggs - 210 g sugar - 180 g flour - 30 g bitter cocoa Cream: - 500 g mascarpone - 500 ml liquid whipped cream - 100 g powdered sugar - fresh blackberries 200 g Syrup: - 200 ml water - 100 g sugar - a sachet of cappuccino or rum essence Glaze: - 200 g bitter chocolate or milk - liquid cream - butter as big as a walnut Decor: - blackberries - mint leaves