Cake A la Lory

To create a special cake, we start by preparing the sponge layers. We will bake two layers, each made from ten eggs, which will form the delicious base of our cake. The eggs must be carefully separated, and the egg whites whipped until firm, while the yolks are gradually added, mixing with a spatula. We gently fold in the flour, being careful not to lose the air from the egg whites. We bake the layers at a temperature of 180 degrees Celsius for about 30-35 minutes, or until they turn golden and pass the toothpick test. After baking, we let the layers cool on a cooling rack before cutting them in half.

For the delicious cream, we put 700 ml of cream in a pot over medium heat, adding 700 g of cooking chocolate. We stir constantly until the chocolate melts completely and the mixture comes to a boil. We turn off the heat and let the cream cool for at least 12 hours to achieve a perfect texture. After cooling, the cream will have a consistency similar to thick sour cream. Using a mixer, we whip the cream at high speed to give it some aeration and volume. Separately, we whip the remaining 300 ml of cream and gradually fold it into the chocolate cream, continuing to mix. We reserve 6 tablespoons of this delicious cream for the final decoration of the cake.

For the soaking syrup, we caramelize 5 tablespoons of sugar until golden, then add 500 ml of water and leave it on the heat until the sugar dissolves. Finally, we add 1 vial of rum essence, and the syrup is left to cool. This will give a special flavor to the sponge layers.

We cut the sponge layers in half, obtaining four sheets, which we will soak well with the cooled syrup. We place the first sheet on a platter and add a generous layer of cream, followed by the second sheet, which will also be soaked. We continue to alternate layers of sponge and cream, finishing with a final sponge sheet.

On the outside of the cake, we apply a thin layer of the remaining cream, thus preparing the ground for decoration. This is where the creative part comes in: we arrange fresh fruits according to everyone’s preferences, giving the cake a touch of freshness and color. We prepare a fruit gel by dissolving 2 packets of cake gel in 500 ml of water along with 5 tablespoons of sugar, which we boil according to the package instructions. After it cools, we pour the gel over the layer of fruits on the cake, ensuring that they are well covered.

In the end, we whip the remaining cream and, before it sets, add 2 tablespoons of sour cream, which will give it an even firmer texture. We carefully decorate the cake, creating an attractive appearance. Our cake is now ready to be enjoyed, being a perfect combination of chocolate, cream, and fresh fruits.