Cake 2 in 1

Preparation of layers: Simple biscuit: We start by preparing a simple biscuit, a basic element in this delicious recipe. We take 8 eggs and separate the egg whites from the yolks. We beat the egg whites until foamy, using a mixer on high speed, until we achieve a firm and shiny consistency. In another bowl, we cream the yolks with 8 tablespoons of sugar, mixing well until it turns into a light-colored foam. We continue by adding the 8 tablespoons of flour and ½ packet of baking powder, gently mixing to avoid losing air in the mixture. We carefully pour the mixture into the prepared baking pan lined with parchment paper and place it in the preheated oven, allowing it to bake until golden and well risen.

Nut biscuit: The next part of the recipe involves preparing a nut biscuit, which will add a delicious flavor to the cake. We cream the foam from 8 yolks with 8 tablespoons of sugar, just like in the case of the simple biscuit. Then, we incorporate the beaten egg whites, being careful to mix with a spatula, from top to bottom. We add 4 tablespoons of flour, 3 tablespoons of ground walnuts, 1 teaspoon of cocoa, 1 tablespoon of breadcrumbs, and the other half of the packet of baking powder. We pour the mixture into the greased and floured baking pan and put it in the oven until it is well baked and fluffy.

Preparation of the cream: In a saucepan, we add 6 tablespoons of flour and 400 g of sugar, mixing well before gradually adding 400 ml of cold milk. It is essential to stir constantly to avoid lumps. We place the saucepan over medium heat and continue to stir until the cream thickens, being careful not to let it stick to the bottom of the saucepan. Once the cream is ready, we let it cool completely. When the cream has cooled, we mix 500 g of margarine and add it to the cooked cream, mixing well until homogeneous.

For flavoring, we divide the cream into two parts. In the first half, we add a packet of vanilla sugar, a vial of rum essence, and 20 ml of cherry syrup, resulting in a cream with a pinkish hue. In the other half, we add a packet of vanilla sugar, a vial of rum essence, 1 tablespoon of natural coffee powder, and 2 tablespoons of cocoa, resulting in a dark-colored cream.

Assembly: After the layers have cooled, we cut them lengthwise, obtaining two halves for each type of layer. Then, we cut each half widthwise, resulting in 8 pieces: 4 white and 4 black. The white layers will be spread with the dark cream, and the black ones with the pink cream. We start assembling with a white layer spread with dark cream, placing on top a black layer spread with pink cream, overlapping them by 2-3 cm. We continue to roll the layers alternately, forming a "bundle." Once we finish rolling, we cut the bundle in half, obtaining two small cakes. We cover the small cakes with chocolate glaze and decorate them according to our imagination, thus creating an attractive and delicious dessert.