Base: We start by preparing the base, an essential element of our cake. The egg whites are carefully separated from the yolks, and together with a pinch of salt, they are beaten into a stiff foam using a mixer or a whisk. It is important that the egg whites are at room temperature to achieve an airy texture. Once they start to form peaks, we gradually add the sugar and vanilla sugar, continuing to mix until the mixture becomes shiny and the sugar is completely dissolved. Now, very carefully, we add the yolks, but we no longer use the mixer. With a silicone or wooden spatula, we fold in gently from the bottom up, being careful to keep the air in the mixture. At this point, we can also add the vanilla essence for an extra flavor.
The flour, cocoa powder, and baking powder are sifted together to avoid lumps. These ingredients are gradually added to the egg white mixture, continuing to mix gently from the bottom up. The resulting mixture is poured into a cake pan lined with parchment paper. We preheat the oven to a moderate heat and place the base inside, which will bake until it passes the toothpick test. Once baked, the base is removed from the oven and allowed to cool. In the meantime, we prepare the syrup to use for soaking.
Syrup: In a saucepan, we combine water with sugar and put it on the heat. When the mixture comes to a boil, we turn off the heat and stir until the sugar is completely dissolved. After the syrup has cooled, we add the orange essence for a fresh and fragrant taste.
Cream: The mascarpone cheese is mixed with powdered sugar and vanilla sugar until it becomes a fluffy and homogeneous cream. Then, we add the jam, which will provide an extra flavor. The gelatin is soaked in cold water and, after it has hydrated, it is heated in a double boiler, being careful not to boil. When the gelatin becomes liquid and starts to foam, we remove it from the heat and gradually incorporate it into the mascarpone cream, mixing well. Finally, we add the whipped cream and vanilla essence, gently mixing to keep the cream airy.
Cake Assembly: The baked base is cut into two equal slices. On a tray, we place the first slice of base and, to prevent the cream from leaking, we place the removable mold around it. The base is generously soaked, and then half of the obtained cream is spread on top. We place the second slice of base, which is also soaked, and on top, we add the remaining cream. The cake is refrigerated, preferably overnight, for all the flavors to blend perfectly and the cream to set. Finally, the cake can be decorated according to preferences and is ready to be enjoyed!
The flour, cocoa powder, and baking powder are sifted together to avoid lumps. These ingredients are gradually added to the egg white mixture, continuing to mix gently from the bottom up. The resulting mixture is poured into a cake pan lined with parchment paper. We preheat the oven to a moderate heat and place the base inside, which will bake until it passes the toothpick test. Once baked, the base is removed from the oven and allowed to cool. In the meantime, we prepare the syrup to use for soaking.
Syrup: In a saucepan, we combine water with sugar and put it on the heat. When the mixture comes to a boil, we turn off the heat and stir until the sugar is completely dissolved. After the syrup has cooled, we add the orange essence for a fresh and fragrant taste.
Cream: The mascarpone cheese is mixed with powdered sugar and vanilla sugar until it becomes a fluffy and homogeneous cream. Then, we add the jam, which will provide an extra flavor. The gelatin is soaked in cold water and, after it has hydrated, it is heated in a double boiler, being careful not to boil. When the gelatin becomes liquid and starts to foam, we remove it from the heat and gradually incorporate it into the mascarpone cream, mixing well. Finally, we add the whipped cream and vanilla essence, gently mixing to keep the cream airy.
Cake Assembly: The baked base is cut into two equal slices. On a tray, we place the first slice of base and, to prevent the cream from leaking, we place the removable mold around it. The base is generously soaked, and then half of the obtained cream is spread on top. We place the second slice of base, which is also soaked, and on top, we add the remaining cream. The cake is refrigerated, preferably overnight, for all the flavors to blend perfectly and the cream to set. Finally, the cake can be decorated according to preferences and is ready to be enjoyed!
Ingredients
Base: 4 eggs, 200g sugar, 80ml milk, 170g flour, 3 tablespoons cocoa powder, 1 packet baking powder, vanilla essence, a pinch of salt, 2 packets vanilla sugar. Syrup: 150ml water, 100ml sugar, orange essence. Cream: 250g mascarpone, 200g powdered sugar, 2 packets vanilla sugar, 400g whipped cream, 20g gelatin, 100ml water for gelatin, 350g plum jam, vanilla essence. Decoration: white glaze, cocoa, white chocolate. The decoration is made according to everyone's taste.