Lory Cake

The countertop:

In order to make a fluffy and delicious fluffy countertop, we start by separating the egg whites from the yolks. It's important to make sure that no traces of yolk remain in the whites, as they won't beat well. Once we have the whites and yolks separated, we turn our attention to the whites. We'll beat them until frothy, gradually adding the 6 tablespoons of sugar, until we get a stiff, glossy froth that forms peaks when we lift the whisk. In another bowl, whisk the yolks with the remaining sugar until creamy and deep yellow. Now, carefully mix the egg whites with the yolks, adding the vanilla essence to intensify the flavors.

Next comes the step of incorporating the dry ingredients. Sift the flour together with the cocoa, to avoid lumps, and gradually add them to the egg mixture, stirring gently with a spatula. This process will ensure a light and airy batter. Pour the resulting mixture into a round baking tin lined with baking paper. Bake the pastry at a medium temperature until it passes the toothpick test. Once baked, leave to cool completely.

Cream:

For the delicious cream, we'll prepare a mixture of eggs, sugar and water, which we'll cook over a water bath in a saucepan. Stir constantly, and when the mixture becomes thicker and passes the string test (when we take a little of the mixture with two fingers and, separating them, it forms a string), we add the cocoa. Mix well to homogenize, then leave the cream to cool for about 10 minutes. After this time, gradually begin to incorporate the margarine pieces, mixing until smooth and creamy. Finally, flavor the cream with rum essence, adding a touch of mystery and flavor.

Assemble the cake:

Carefully cut the cooled cake into three equal sheets. Each sheet will be drizzled with a syrup made from water and sugar, boiled and cooled to add moisture and flavor. In between each layer of the top, add a generous layer of cream, making sure the cake will be rich and flavorful. Once we've finished assembling the cake, we leave it in the fridge for a couple of hours to firm up and combine the flavors.

Glaze:

To finish off this exquisite dessert, prepare a glaze of chocolate, whipped cream and butter. Place the chocolate, cream and butter in a saucepan over a low heat, stirring constantly, taking care not to boil. Once the chocolate has completely melted and the mixture is smooth, allow the frosting to cool slightly before pouring over the cake. You can decorate the cake as you like, using fresh fruit, grated chocolate or coconut flakes, giving a personalized and aesthetic touch to this delicious dessert. Our cake is now ready to enjoy!