To make a delicious cake, it is important to start with the preparation of the cream, which will give an unmistakable flavor to your dessert. In a container, dissolve the gelatin in milk, stirring well to ensure there are no lumps. Place the container over a double boiler, being careful not to boil excessively, but just to reach a point where the mixture starts to foam a little. Once the gelatin is completely dissolved, let it cool slightly.
In another bowl, combine the condensed milk with honey, vanilla essence, and vanilla sugar, stirring gently to homogenize. After the gelatin has cooled, pour it in a thin stream into the condensed milk mixture, stirring continuously to prevent lumps from forming. Whip the cream until it becomes firm, then fold it into the condensed milk mixture, stirring carefully from the bottom up to keep the air in the cream. Once you have obtained a smooth and well-homogenized cream, refrigerate it to set.
Now, let’s deal with the layers. In a bowl, beat the egg yolks with the sugar and vanilla sugar until they become a light-colored, fluffy cream. Add the flour mixed with cocoa and continue to mix. Finally, fold in the rum, which will add an extra flavor. Separately, beat the egg whites with a pinch of salt until they become stiff peaks. Using a whisk, gradually add the egg whites to the yolk mixture, stirring carefully to avoid losing air from the egg whites.
Divide the resulting batter into two equal parts and bake each part separately in a floured baking tray, measuring 38x26 cm. Bake them until they pass the toothpick test, meaning that a stick inserted in the middle of each layer comes out clean. Once the layers are baked, let them cool completely on a rack.
After the layers have cooled, start assembling the cake. Place the cream between the two layers, spreading it evenly, then refrigerate the cake to set well. Meanwhile, prepare the glaze. In a saucepan, melt the chocolate together with the butter and milk, stirring constantly until you obtain a smooth and shiny mixture. This glaze will give a spectacular appearance and an intense flavor to your cake. Spread the glaze evenly over the cake, ensuring that you cover all the corners well, and finally, sprinkle coconut on top for a decorative look and added aroma. Let the cake chill in the refrigerator for a few hours before cutting it, so that all the flavors blend perfectly. Enjoy every bite of this delicacy!
In another bowl, combine the condensed milk with honey, vanilla essence, and vanilla sugar, stirring gently to homogenize. After the gelatin has cooled, pour it in a thin stream into the condensed milk mixture, stirring continuously to prevent lumps from forming. Whip the cream until it becomes firm, then fold it into the condensed milk mixture, stirring carefully from the bottom up to keep the air in the cream. Once you have obtained a smooth and well-homogenized cream, refrigerate it to set.
Now, let’s deal with the layers. In a bowl, beat the egg yolks with the sugar and vanilla sugar until they become a light-colored, fluffy cream. Add the flour mixed with cocoa and continue to mix. Finally, fold in the rum, which will add an extra flavor. Separately, beat the egg whites with a pinch of salt until they become stiff peaks. Using a whisk, gradually add the egg whites to the yolk mixture, stirring carefully to avoid losing air from the egg whites.
Divide the resulting batter into two equal parts and bake each part separately in a floured baking tray, measuring 38x26 cm. Bake them until they pass the toothpick test, meaning that a stick inserted in the middle of each layer comes out clean. Once the layers are baked, let them cool completely on a rack.
After the layers have cooled, start assembling the cake. Place the cream between the two layers, spreading it evenly, then refrigerate the cake to set well. Meanwhile, prepare the glaze. In a saucepan, melt the chocolate together with the butter and milk, stirring constantly until you obtain a smooth and shiny mixture. This glaze will give a spectacular appearance and an intense flavor to your cake. Spread the glaze evenly over the cake, ensuring that you cover all the corners well, and finally, sprinkle coconut on top for a decorative look and added aroma. Let the cake chill in the refrigerator for a few hours before cutting it, so that all the flavors blend perfectly. Enjoy every bite of this delicacy!
Ingredients
Ingredients for the sheets (2 sheets): 8 eggs 240 g sugar 210 g flour 30 g cocoa powder 1 sachet vanilla sugar rum essence a pinch of salt Ingredients for the cream: 300 ml whipped cream 350 ml condensed milk 100 ml milk 15 g gelatine 50 g honey vanilla essence 2 sachets sugar Ingredients for the decoration: 100 g white chocolate 1 tablespoon milk 1 tablespoon butter coconut