Preparation of the base: We start by separating the egg yolks from the egg whites. In a large bowl, we beat the egg yolks with 5 tablespoons of sugar, using a mixer or spatula, until we obtain a frothy and light-colored mixture. It is important to ensure that the sugar dissolves completely so that the base has a fine texture. We gradually add the oil, continuously mixing like mayonnaise to incorporate air into the mixture. After the oil is well incorporated, we carefully pour in the boiling water, continuing to mix to prevent lumps from forming.
In another bowl, we beat the egg whites with the remaining sugar until we obtain a firm and shiny meringue. It is important that the bowl and utensils are completely dry to allow the egg whites to whip properly. We then pour the egg white foam over the egg yolk mixture, mixing with a wooden spoon or spatula using an up-and-down motion to keep the air in the egg whites.
After homogenizing, we add the flour mixed with the baking powder, being careful not to mix too vigorously to avoid losing the air we've incorporated. We combine the ingredients until we obtain a uniform dough. We prepare a cake pan or tray, lining it with baking paper or greasing it with oil and dusting it with flour to prevent sticking. We pour the dough into the tray and place it in the preheated oven at a medium temperature, allowing it to bake for 40 minutes, or until it turns golden and passes the toothpick test.
Cream: The cream is prepared according to the instructions on the packet, following the indicated steps to achieve a creamy texture. Alternatively, we can opt for a chocolate pudding combined with margarine or butter, which will add extra flavor. For an even richer taste, we can incorporate ground hazelnuts or walnuts into our cream, adding them after the cream has been prepared and cooled slightly.
Glaze: The glaze is also prepared according to the instructions on the packet. Another delicious option is melted chocolate glaze or a combination of cocoa, water, sugar, and butter, boiled over heat. This will add a shiny and appetizing layer to our cake.
Assembly: After the base has completely cooled, we cut it into 2 or 3 parts, depending on preferences. The first layer of the base is lightly soaked with syrup (it can be plain or flavored with rum or vanilla essence), then we add all the cream. We carefully place the second layer on top, pressing gently to secure the layers. Now, we pour the glaze over the cake, ensuring that we evenly cover the entire surface. Finally, we decorate the cake according to our preferences, using fruits, grated chocolate, or nuts, to transform it into a true visual and taste delight. Enjoy it with pleasure!
In another bowl, we beat the egg whites with the remaining sugar until we obtain a firm and shiny meringue. It is important that the bowl and utensils are completely dry to allow the egg whites to whip properly. We then pour the egg white foam over the egg yolk mixture, mixing with a wooden spoon or spatula using an up-and-down motion to keep the air in the egg whites.
After homogenizing, we add the flour mixed with the baking powder, being careful not to mix too vigorously to avoid losing the air we've incorporated. We combine the ingredients until we obtain a uniform dough. We prepare a cake pan or tray, lining it with baking paper or greasing it with oil and dusting it with flour to prevent sticking. We pour the dough into the tray and place it in the preheated oven at a medium temperature, allowing it to bake for 40 minutes, or until it turns golden and passes the toothpick test.
Cream: The cream is prepared according to the instructions on the packet, following the indicated steps to achieve a creamy texture. Alternatively, we can opt for a chocolate pudding combined with margarine or butter, which will add extra flavor. For an even richer taste, we can incorporate ground hazelnuts or walnuts into our cream, adding them after the cream has been prepared and cooled slightly.
Glaze: The glaze is also prepared according to the instructions on the packet. Another delicious option is melted chocolate glaze or a combination of cocoa, water, sugar, and butter, boiled over heat. This will add a shiny and appetizing layer to our cake.
Assembly: After the base has completely cooled, we cut it into 2 or 3 parts, depending on preferences. The first layer of the base is lightly soaked with syrup (it can be plain or flavored with rum or vanilla essence), then we add all the cream. We carefully place the second layer on top, pressing gently to secure the layers. Now, we pour the glaze over the cake, ensuring that we evenly cover the entire surface. Finally, we decorate the cake according to our preferences, using fruits, grated chocolate, or nuts, to transform it into a true visual and taste delight. Enjoy it with pleasure!
Ingredients
Ingredients for the base: 3 eggs, 10 tablespoons of sugar, 6 tablespoons of oil, 15 tablespoons of flour, 6 tablespoons of boiling water, 1 packet of baking powder, 1 packet of vanilla sugar. Syrup: 1-2 tablespoons of sugar boiled with 100-150ml of water. Cream: 1 packet of chocolate cream (I used Dr.Oetker). Glaze: 1 packet of cold-prepared chocolate glaze (also Dr. Oetker).