Preparation of the base: Separate the egg whites from the yolks, and for an exceptional result, it is recommended to use free-range eggs, which give the base a pleasant shade of yellow. It is important to crack the eggs separately to avoid damaging the ingredients. Whip the egg whites vigorously, with a whisk or mixer, until they become frothy and reach the consistency of a meringue. Once the egg whites are whipped, gradually add 3/4 of the sugar, continuing to mix until the sugar is completely dissolved and the meringue becomes glossy.
In a separate bowl, beat the yolks with the remaining sugar, adding your favorite flavors, grated orange or lemon zest, and vanilla sugar. This mixture will bring extra flavor and a tempting aroma to the base. Optionally, add the 4 tablespoons of oil, which contribute to the fluffiness of the dough. After the yolk cream is well homogenized, carefully incorporate it into the egg white meringue, mixing gently to avoid losing air from the composition.
After the creams have combined, gradually add the flour, in which you have previously mixed the baking powder, pouring it in a rain-like manner and mixing with a wooden spoon from top to bottom, to achieve an even dough. When the mixture becomes dense yet still fluid, line a tall baking pan with oil and sprinkle a little flour to prevent sticking. Pour the mixture into the pan and place it in the preheated oven, allowing it to bake for 20-25 minutes. Check if the base is baked by using a toothpick, and when it comes out clean, turn off the heat and let the base cool gradually, keeping the oven door slightly ajar.
For the cream, follow the instructions on the package. You can customize the cream by adding ingredients such as chopped nuts, hazelnuts, raisins, or coconut for a richer taste. After the base has cooled, cut it into three equal parts, soaking each layer with a syrup of water and sugar or your favorite juice. Then, add the chosen cream between the layers, ensuring that each part is well moistened and flavored. Finish the cake with a chocolate glaze or a layer of whipped cream for an elegant and appetizing appearance. Enjoy each slice with pleasure!
In a separate bowl, beat the yolks with the remaining sugar, adding your favorite flavors, grated orange or lemon zest, and vanilla sugar. This mixture will bring extra flavor and a tempting aroma to the base. Optionally, add the 4 tablespoons of oil, which contribute to the fluffiness of the dough. After the yolk cream is well homogenized, carefully incorporate it into the egg white meringue, mixing gently to avoid losing air from the composition.
After the creams have combined, gradually add the flour, in which you have previously mixed the baking powder, pouring it in a rain-like manner and mixing with a wooden spoon from top to bottom, to achieve an even dough. When the mixture becomes dense yet still fluid, line a tall baking pan with oil and sprinkle a little flour to prevent sticking. Pour the mixture into the pan and place it in the preheated oven, allowing it to bake for 20-25 minutes. Check if the base is baked by using a toothpick, and when it comes out clean, turn off the heat and let the base cool gradually, keeping the oven door slightly ajar.
For the cream, follow the instructions on the package. You can customize the cream by adding ingredients such as chopped nuts, hazelnuts, raisins, or coconut for a richer taste. After the base has cooled, cut it into three equal parts, soaking each layer with a syrup of water and sugar or your favorite juice. Then, add the chosen cream between the layers, ensuring that each part is well moistened and flavored. Finish the cake with a chocolate glaze or a layer of whipped cream for an elegant and appetizing appearance. Enjoy each slice with pleasure!
Ingredients
For the Base: 10 eggs 4 tablespoons of sunflower oil (optional) 1 cup of sugar (250 g) 1 packet of baking powder 2 packets of vanilla sugar 1 essence of rum/vanilla/almond (whichever you prefer) lemon/orange zest (optional) cocoa (optional) flour as needed (approximately 2 cups, like for sponge cake) Syrup: 5 tablespoons of sugar 500 ml of water and a small bottle of rum For the filling: 2 packets of vanilla/cocoa cream (whichever you want, I used vanilla) milk (according to package instructions) For decoration: 2 packets of cocoa whipped cream (for brown whipped cream) beet juice (for pink whipped cream) cooking chocolate (for leaves) boni-bon candies decorative candies milk powder paste (next recipe, for flowers)