Cake 'Delia'

Sheets: We start by preparing the delicious cookie sheets. Take a large baking dish and add the sifted flour and margarine. Using your fingers, rub the two ingredients together until you have a smooth mixture, similar to wet sand. Next, make a indentation in the middle of the flour and margarine mixture, where we add the egg yolks, the 200g of powdered sugar, the bicarbonate of soda and a few drops of fresh lemon juice. Mix all the ingredients well, and if the dough becomes too stiff, add a little milk to make it softer and easier to roll out. Once the dough is uniform, divide into three equal parts. Roll out each part on the back of the tray, making sure the sheets are thin and even. Prick the dough from place to place with a knife or fork to prevent air bubbles from forming during baking. Bake the sheets in the preheated oven at 180 degrees Celsius for about 10 minutes, until lightly golden.

Cream: While the sheets are baking, we're on to the savory cream. We take one of the baked sheets and flour it well, then sprinkle it generously with rum essence to give it an intense flavor. Separately, in a separate bowl, rub the soft butter with 150g icing sugar until fluffy. Add a tablespoon of cocoa and a jar of jam, stirring continuously to incorporate all the ingredients. Combine the second dollop of jam with the floured sheet, stirring well to make a smooth mixture. Combine all of this and pour over the first sheet, which we have lightly sprinkled with a mixture of water and sugar to give it moisture. Carefully place the second sheet over the cream.

Glaze: Now we're on to the delicious icing. Put the four egg whites and 200g of toasted sugar in a saucepan. Place the saucepan over a bain-marie and start beating the egg whites with a mixer or a whisk until the mixture becomes a stiff froth, similar to that for meringue. When the foam is ready, carefully pour it over the last sheet, making sure to cover it evenly. This will give our cake an airy texture and a glossy shine. Allow the cake to cool and it is recommended to slice the next day to allow the flavors to intertwine and achieve a full flavor. Enjoy!