The next step is to prepare the coffee cream. In a taller pot, we add the 660 g of sugar and 200 ml of freshly brewed coffee, which we bring to a boil. It is essential to choose a taller pot because, during boiling, the syrup will foam, thus avoiding any splashes. We continuously stir to prevent sticking and burning, and we let the syrup boil until it thickens. A hint that it is ready is when we can see the bottom of the pot while stirring.
Once the syrup has reached the desired consistency, we turn our attention to the 6 egg yolks, which we place in a plastic bowl. Here, we gradually and carefully add a little of the hot coffee syrup while constantly mixing, ideally with the help of a mixer. It is crucial to avoid adding too much syrup at once; otherwise, we risk making a sweet omelet. After incorporating all the syrup into the yolks, we continue to mix until the mixture cools down and becomes lighter in color. An effective method is to place the bowl in another container with cold water, continuing to mix to speed up the cooling.
When the cream has completely cooled, we add the 400 g of margarine and mix well with the mixer until we obtain a fluffy composition. We leave the obtained cream to cool for about 2 hours. After this interval, we prepare 300 ml of whipped cream, to which we add a packet of whipping agent, mixing again with the mixer until homogeneous. This addition of whipped cream will transform the cream, making it fluffier and finer.
Returning to the sponge layers, each half will be soaked with a syrup made from caramelized sugar and rum essence. We prepare the syrup by caramelizing 6 tablespoons of sugar, then adding 300 ml of water and letting it cook until the sugar melts. Once the syrup is ready, we add 40 ml of rum essence and let it cool. We fill the layers with coffee cream, and then cover each layer with marshmallow fondant, which we color with a vibrant yellow dye. The flowers and leaves made from fondant are created using the same technique, having a particularly decorative appearance, and the cocoa powder gives them a natural hue. Thus, our dessert becomes not only a delight for the taste buds but also a visual feast.
Ingredients
Ingredients for the sponge: 24 eggs, 24 tablespoons of flour, 24 tablespoons of sugar, 1.5 packets of baking powder. Ingredients for the cream: 200 ml of black coffee, 660 g of sugar, 6 egg yolks, 400 g of Rama (cube), 300 ml of whipped cream, 1 packet of whipped cream stabilizer. Ingredients for soaking the sponges: 6 tablespoons of sugar, 60 ml of rum essence, 400 ml of water. Marshmallow Fondant: 450 g of white marshmallows, 2 tablespoons of water, 2 vials of vanilla essence, 900 g of powdered sugar, Rama for greasing the dish in which we melt the marshmallows, cornstarch for rolling, food coloring for roses and leaves. Grease a dish well with Rama, place the marshmallows in it, add 2 tablespoons of water, and put the dish in the microwave until the marshmallows melt (I put them in for four times of 30 seconds, but this time also depends on the microwave's power). Be careful to melt in a larger dish as the marshmallows puff up a lot. After melting, add the 900 g of powdered sugar and mix well with a spoon until all the sugar is incorporated (it is very sticky). When the paste is homogeneous, dust a foil or a bag with a little cornstarch and let it cool for at least 2 hours. I covered the cake with this fondant. It rolls out easily on a surface dusted with cornstarch.