To create a cake with contrasting layers, one brown and one white, we will start by preparing the layers. The brown layer is a true delicacy, while the white layer will add a perfect balance. We begin by preparing the brown layer. Separate the egg whites from the yolks of 6 eggs. Whip the egg whites until stiff peaks form, using a mixer, until they become shiny and firm. In another bowl, beat the yolks with 6 tablespoons of sugar until the mixture becomes creamy and a deep yellow. Once we have a homogeneous foam, gradually add the beaten egg whites, folding gently with a spatula to avoid losing air in the mixture.
Next, sift 6 tablespoons of flour, adding 2 tablespoons of cocoa powder, baking powder, and the grated zest of one lemon. These ingredients are gently incorporated into the egg mixture, being careful not to form lumps. The composition is poured into a round baking pan lined with parchment paper and placed in a preheated oven at 180 degrees Celsius, where it bakes for about 25-30 minutes, or until a toothpick test comes out clean.
Meanwhile, let’s take care of the white layer. This is prepared similarly, but without adding cocoa or lemon zest. Again, separate the egg whites from the yolks, whip the egg whites, and beat the yolks with sugar. The ingredients are mixed using the same method as for the brown layer and poured into a rectangular baking pan, which is placed in the preheated oven at the same temperature for 20-25 minutes, until the layer becomes golden and firm.
Now, let’s focus on the cream. In a saucepan, combine 250 g of sugar with 50 g of cocoa and 50 ml of water, stirring to form a syrup. This is boiled until it reaches the desired consistency. Once the syrup is ready, add, while hot, 5 yolks beaten with 3 tablespoons of sugar, stirring quickly to prevent the eggs from coagulating. The resulting mixture is allowed to cool, and when it reaches room temperature, add a stick of butter, mixing well until completely incorporated.
After the brown layer has cooled, it is cut in half, and the base can be soaked to taste. Spread some of the prepared cream on it, and once the white layer has cooled, cut it into strips about 3 cm wide. These strips are applied to the brown layer, with the spread side facing inward, arranging them in a spiral until the white strips are finished.
To finish the cake, spread the remaining cream on top and cover it with another layer of cream to achieve a uniform appearance. If you want a richer flavored cake, you can choose to also cover the outside of the cake with cream, and then decorate it according to your imagination, adding fruits, grated chocolate, or nuts. Thus, the cake becomes not only a delicacy but also a culinary work of art, perfect for impressing on any occasion.
Next, sift 6 tablespoons of flour, adding 2 tablespoons of cocoa powder, baking powder, and the grated zest of one lemon. These ingredients are gently incorporated into the egg mixture, being careful not to form lumps. The composition is poured into a round baking pan lined with parchment paper and placed in a preheated oven at 180 degrees Celsius, where it bakes for about 25-30 minutes, or until a toothpick test comes out clean.
Meanwhile, let’s take care of the white layer. This is prepared similarly, but without adding cocoa or lemon zest. Again, separate the egg whites from the yolks, whip the egg whites, and beat the yolks with sugar. The ingredients are mixed using the same method as for the brown layer and poured into a rectangular baking pan, which is placed in the preheated oven at the same temperature for 20-25 minutes, until the layer becomes golden and firm.
Now, let’s focus on the cream. In a saucepan, combine 250 g of sugar with 50 g of cocoa and 50 ml of water, stirring to form a syrup. This is boiled until it reaches the desired consistency. Once the syrup is ready, add, while hot, 5 yolks beaten with 3 tablespoons of sugar, stirring quickly to prevent the eggs from coagulating. The resulting mixture is allowed to cool, and when it reaches room temperature, add a stick of butter, mixing well until completely incorporated.
After the brown layer has cooled, it is cut in half, and the base can be soaked to taste. Spread some of the prepared cream on it, and once the white layer has cooled, cut it into strips about 3 cm wide. These strips are applied to the brown layer, with the spread side facing inward, arranging them in a spiral until the white strips are finished.
To finish the cake, spread the remaining cream on top and cover it with another layer of cream to achieve a uniform appearance. If you want a richer flavored cake, you can choose to also cover the outside of the cake with cream, and then decorate it according to your imagination, adding fruits, grated chocolate, or nuts. Thus, the cake becomes not only a delicacy but also a culinary work of art, perfect for impressing on any occasion.
Ingredients
Required for countertops: 12 eggs, 12 tablespoons of flour, 12 tablespoons of sugar, 2 baking powders, the zest of one lemon, half a cup of chopped nuts or hazelnuts (according to preference), 2 tablespoons of cocoa. For the cream we need: 250 g sugar, 50 ml water, 50 g cocoa, 5 egg yolks, 3 tablespoons of sugar, 250 g margarine or butter.