To prepare a delicious cake, we start with the crucial stage of the base. The first step is to ensure that the egg whites are beaten very well until they become frothy. This process is essential to achieve a fluffy and airy base. After obtaining a firm foam, we gradually add the sugar, continuing to mix until a shiny meringue forms. This mixture must be stable and not runny. After incorporating all the sugar, we add the egg yolks, lemon essence, and yellow coloring. These ingredients not only provide a pleasant aroma but also a beautiful shade to the base.
After integrating all the ingredients, we proceed to add the flour mixed with baking powder. It is important to do this with gentle movements to avoid losing the air from the egg whites. We mix until the flour is completely incorporated, achieving a homogeneous composition. We pour the batter into a pan lined with baking paper and place it in the preheated oven at a medium temperature for about 25-30 minutes. We do the toothpick test to ensure it is baked.
While the base cools, we focus on the cream. In a mixer, we beat the whole eggs with the sugar for about 5 minutes until the mixture becomes frothy and light in color. We add the milk, flour, and cocoa and mix well. This composition is essential to obtain a smooth and rich cream. We pour the mixture into a double-bottomed pot, which will help distribute the heat evenly and prevent the cream from sticking to the bottom of the pot. We place the pot on low heat and, with a wooden spoon, stir constantly. The cream must thicken well, being careful not to form lumps. After reaching the desired consistency, we let it cool.
Meanwhile, we take care of the butter. We ensure it is at room temperature to soften easily. We beat the butter with the mixer until it becomes creamy, then we start adding the cooled cream, spoon by spoon, continuing to mix. The result will be a velvety cream, full of flavor, and at the end, we add a few drops of rum for an extra aroma.
Once the base and cream are ready, we can start assembling the cake. We place the base on a platter, cut it in half if we want a multi-layered cake, then fill it with the delicious cream. Finally, we decorate the cake with whipped cream and use the remaining cream to create roses with a special Wilton tip and a piping bag. Our cake is now ready to be enjoyed, a true treat for both the eyes and the taste buds!
After integrating all the ingredients, we proceed to add the flour mixed with baking powder. It is important to do this with gentle movements to avoid losing the air from the egg whites. We mix until the flour is completely incorporated, achieving a homogeneous composition. We pour the batter into a pan lined with baking paper and place it in the preheated oven at a medium temperature for about 25-30 minutes. We do the toothpick test to ensure it is baked.
While the base cools, we focus on the cream. In a mixer, we beat the whole eggs with the sugar for about 5 minutes until the mixture becomes frothy and light in color. We add the milk, flour, and cocoa and mix well. This composition is essential to obtain a smooth and rich cream. We pour the mixture into a double-bottomed pot, which will help distribute the heat evenly and prevent the cream from sticking to the bottom of the pot. We place the pot on low heat and, with a wooden spoon, stir constantly. The cream must thicken well, being careful not to form lumps. After reaching the desired consistency, we let it cool.
Meanwhile, we take care of the butter. We ensure it is at room temperature to soften easily. We beat the butter with the mixer until it becomes creamy, then we start adding the cooled cream, spoon by spoon, continuing to mix. The result will be a velvety cream, full of flavor, and at the end, we add a few drops of rum for an extra aroma.
Once the base and cream are ready, we can start assembling the cake. We place the base on a platter, cut it in half if we want a multi-layered cake, then fill it with the delicious cream. Finally, we decorate the cake with whipped cream and use the remaining cream to create roses with a special Wilton tip and a piping bag. Our cake is now ready to be enjoyed, a true treat for both the eyes and the taste buds!
Ingredients
Base: 6 eggs, 6 tablespoons sugar, 6 tablespoons flour, 1 packet baking powder, lemon essence, and coloring. Cream: -250 g sugar -3 eggs -3 tablespoons milk -1 teaspoon flour -4 heaping tablespoons cocoa -250 g butter -rum essence Syrup for soaking the base: -water + rum + sugar