Base: We start by carefully separating the eggs, ensuring that not even a drop of egg white gets into each yolk. This separation is essential for achieving a fluffy base. We mix the yolks with sugar until we obtain a light-colored foam, which will add an airy texture. We gradually incorporate the oil and water, continuously mixing to ensure uniformity of the mixture. We add baking powder and rum essence, which will provide an aromatic taste and a special flavor. We sift the flour and cocoa to avoid lumps and carefully incorporate them into the yolk mixture, gently mixing with a spatula until homogeneous.
Separately, we beat the egg whites with a pinch of salt until we obtain a firm and shiny foam. It is important that the egg whites are well beaten to give the base a fluffy texture. We use a spatula to fold the egg whites into the yolk mixture, mixing from top to bottom to avoid losing air from the foam. We line a 37x24 cm tray with baking paper, pour in the mixture obtained, and level it evenly. We place the base in a preheated oven at 180°C for 12-15 minutes. After it has risen and browned, we take the base out and let it cool completely on a rack.
Cream: In a generous bowl, we put the mascarpone, cold liquid cream, powdered sugar, and vanilla extract. We mix everything until we obtain a fluffy and homogeneous cream, which will coat the base with a delicious layer. We hydrate the gelatin with 4-5 tablespoons of water, according to the instructions on the package. The raspberries, whether frozen or fresh, are placed in a pot with water and sugar, then transferred to the heat. We constantly stir, and when the sugar has completely dissolved, we set the pot aside. We add the hydrated gelatin to the raspberry mixture and mix well to obtain a uniform composition.
We divide the cream into two: we leave half white and mix the other half with the prepared raspberries, which will add vibrant color and delicious taste. We let this raspberry mixture chill in the refrigerator for 10-15 minutes to firm up a bit. We soak the cooled base with cherry compote juice, which will add moisture and intense flavor. Over the soaked base, we spread the white cream, leveling it with a spatula, then add the raspberry cream, creating a pleasant contrast. Finally, we leave the cake in the refrigerator overnight to set well and allow the flavors to develop.
For decoration, we can use chocolate cut into small pieces, which will add a crunchy contrast. When we are ready to serve, we cut the cake into portions and enjoy each slice. Enjoy your meal!
Separately, we beat the egg whites with a pinch of salt until we obtain a firm and shiny foam. It is important that the egg whites are well beaten to give the base a fluffy texture. We use a spatula to fold the egg whites into the yolk mixture, mixing from top to bottom to avoid losing air from the foam. We line a 37x24 cm tray with baking paper, pour in the mixture obtained, and level it evenly. We place the base in a preheated oven at 180°C for 12-15 minutes. After it has risen and browned, we take the base out and let it cool completely on a rack.
Cream: In a generous bowl, we put the mascarpone, cold liquid cream, powdered sugar, and vanilla extract. We mix everything until we obtain a fluffy and homogeneous cream, which will coat the base with a delicious layer. We hydrate the gelatin with 4-5 tablespoons of water, according to the instructions on the package. The raspberries, whether frozen or fresh, are placed in a pot with water and sugar, then transferred to the heat. We constantly stir, and when the sugar has completely dissolved, we set the pot aside. We add the hydrated gelatin to the raspberry mixture and mix well to obtain a uniform composition.
We divide the cream into two: we leave half white and mix the other half with the prepared raspberries, which will add vibrant color and delicious taste. We let this raspberry mixture chill in the refrigerator for 10-15 minutes to firm up a bit. We soak the cooled base with cherry compote juice, which will add moisture and intense flavor. Over the soaked base, we spread the white cream, leveling it with a spatula, then add the raspberry cream, creating a pleasant contrast. Finally, we leave the cake in the refrigerator overnight to set well and allow the flavors to develop.
For decoration, we can use chocolate cut into small pieces, which will add a crunchy contrast. When we are ready to serve, we cut the cake into portions and enjoy each slice. Enjoy your meal!
Ingredients
For the base: 4 eggs, 4 tablespoons sugar, 2 tablespoons oil, 2 tablespoons cold water, 1 teaspoon baking powder, 3 tablespoons flour, 2 and 1/2 tablespoons cocoa powder, 1 teaspoon rum essence. Cream: 500 g mascarpone, 200 g liquid cream, 2 tablespoons powdered sugar, 2 teaspoons vanilla extract, 300 g raspberries, 3 tablespoons sugar, 5 tablespoons water, 7 g gelatin, chocolate for decoration.