Cake 'Violet' (Cocoa with Nut Cream)

To achieve a cake with a delicious base and a delightful cream, it is essential to carefully follow each step of the recipe. We start with preparing the base. Carefully separate the egg whites from the yolks, ensuring that no yolk remains in the whites. The whites are beaten until stiff, gradually adding the sugar to allow for even melting. It is recommended to add the rum at the beginning, which will help dissolve the sugar and add a flavorful note to the foam. Once we have achieved a firm foam, we stop the mixer and start incorporating the yolks, one at a time, mixing well after each addition.

Next, sift the flour, cocoa, and salt into a separate bowl. This step is crucial to avoid lumps in the mixture. We add the dry ingredient mixture to the bowl with the egg whites and yolks, being careful to fold gently with a spatula or wooden spoon, mixing slowly from bottom to top to maintain the air in the foam. Once the mixture is uniform, we pour it into the baking pan, which we have greased and floured in advance.

The pan is placed in the preheated oven at 180°C (350°F) and baked until a toothpick comes out clean, which will take about 25-30 minutes. In the meantime, we prepare the delicious cream. The butter, brought to room temperature, is whipped until fluffy, and the whole eggs are mixed with the sugar. This mixture is placed over a double boiler, continuously mixing for 10 minutes until it thickens but remains pourable. Once cooled, the whipped butter and ground nuts are added, mixing well to obtain a smooth and fine cream.

After the base has baked, it is left to cool on a rack. Meanwhile, we prepare the syrup, boiled from water and sugar, to which we add the rum after it has cooled. The base is cut into three equal slices. The first layer is placed on a platter, generously soaked with syrup, then a thick layer of cream is added. We continue with the second slice, which is also soaked, followed by another layer of cream. The last slice of base is placed on top, lightly soaked to avoid becoming too wet.

To finish the cake, it is covered with the remaining cream and left in the refrigerator to set. After a few hours, the cream is smoothed with a damp finger to achieve a smooth surface. Now we take care of the glaze. Sugar is mixed with sifted cocoa, then water is added and brought to a boil. After the sugar has melted, butter is added, mixing until smooth. If there are lumps, it can be strained to obtain a fine glaze. The cake is placed on a rack over a tray, and the glaze is poured evenly over the top, collecting in the tray to avoid mess. Decoration is done as desired, using grated chocolate, nuts, or candied fruits. This recipe yields a savory cake, perfect for any occasion.