Cake 'Gaby'

To prepare a delicious cake, we will start by taking care of the base that will constitute this savory dessert. The first step is to separate the egg whites from the yolks. It is essential to be careful at this stage, as the egg whites must be very clean and free of yolk traces to whip well. In a large bowl, we use a mixer to beat the egg whites until we obtain a firm foam, gradually adding the six tablespoons of sugar. This will help create an airy and fluffy texture. In another bowl, we mix the yolks with the remaining sugar until the mixture becomes light in color and creamy.

After obtaining the two mixtures, we carefully combine them, adding vanilla essence, which will give a subtle and pleasant aroma. In another vessel, sift the flour together with the cocoa powder to eliminate any lumps and achieve a fine texture. We add the flour and cocoa mixture over the egg mixture, gently folding with a spatula to retain the air in the batter.

Once we have a homogeneous mixture, we pour the batter into a round mold lined with parchment paper and bake at a moderate temperature until the base is well risen and passes the toothpick test. While the base cools, we turn our attention to the cream. In a small pot, we combine the eggs, sugar, and water, mixing them well. We place the pot over a water bath and boil the mixture, stirring constantly, until we achieve the thread test, at which point the mixture becomes thick, and a thread forms between our fingers.

After obtaining a fine texture, we add cocoa and let the cream cool for ten minutes. Once cooled, we start mixing the cream, gradually adding pieces of margarine until it is fully incorporated, resulting in a smooth cream. Finally, we flavor the cream with rum essence for an intense and refined taste.

Complete cooling of the base is crucial before cutting it into three equal layers. Each layer is soaked with the boiled and cooled syrup, which can be made from water and sugar, to provide moisture and flavor. Between each layer of cake, we add a generous portion of cream, thus forming the cake. After assembling, we let the cake chill in the refrigerator for a few good hours for the flavors to blend and stabilize.

Finally, we take care of the glaze. For this, we melt the chocolate, cream, and butter in a pot over low heat, stirring constantly until we achieve a smooth mixture. We let the glaze cool slightly before pouring it over the cake. After drizzling the cake with the delicious glaze, we can start decorating. I used flowers made from powdered milk and honey, but imagination knows no bounds – everyone can express their creativity and add decorative elements as they please. Our cake is now ready to be enjoyed!