Base - We start by separating the egg whites from the yolks, an essential step to achieve a fluffy and airy texture. In a clean bowl, we beat the egg whites with a pinch of salt until they become a firm and glossy foam. It is important to use an electric mixer to get the best results. We gradually add 3 tablespoons of the 6 tablespoons of sugar, continuing to mix until the sugar is completely dissolved and the egg whites become a dense foam.
In another bowl, we mix the yolks with the remaining sugar until the mixture becomes a light-colored and creamy foam. This step will add a rich flavor and a fine texture to our bases. Once the yolks are ready, we add them to the egg whites, gently folding with a spatula, using up-and-down motions to retain the air in the mixture.
Next, we gradually incorporate the flour, continuing to mix carefully. Finally, we add the oil and cocoa, ensuring that all ingredients are well integrated, but without over-mixing. We divide the mixture in two and pour it into a 35/25 cm tray, previously prepared with baking paper. We bake the two layers in a preheated oven at 180 degrees Celsius for about 25-30 minutes or until a toothpick inserted in the center comes out clean. After baking, we let the bases cool completely.
Cream - We start preparing the cream by whipping the cream until it becomes firm, being careful not to over-whip it, so it doesn't turn into butter. Separately, we soak the gelatin in a little cold water, letting it hydrate for about 10 minutes. After this time, we dissolve it over steam or in the microwave, being careful not to boil it.
To the whipped cream, we add the milk, mint syrup, and dissolved gelatin, gently mixing with a spatula to achieve a uniform composition. This cream will add a fresh taste and creamy consistency to the cake.
Assembly - In the tray where the base was baked, we place a plastic wrap, add the first layer, followed by three-quarters of the prepared cream. We carefully place the second layer over the cream in the tray, and on top, we spread the remaining cream, smoothing it with a spatula. As decoration, we grate chocolate on top for an elegant look and intense aroma.
Finally, we let the cake chill in the refrigerator to allow the cream to set. After a few hours, the cake is ready to be cut and served, offering an unforgettable delight, perfect for any occasion!
In another bowl, we mix the yolks with the remaining sugar until the mixture becomes a light-colored and creamy foam. This step will add a rich flavor and a fine texture to our bases. Once the yolks are ready, we add them to the egg whites, gently folding with a spatula, using up-and-down motions to retain the air in the mixture.
Next, we gradually incorporate the flour, continuing to mix carefully. Finally, we add the oil and cocoa, ensuring that all ingredients are well integrated, but without over-mixing. We divide the mixture in two and pour it into a 35/25 cm tray, previously prepared with baking paper. We bake the two layers in a preheated oven at 180 degrees Celsius for about 25-30 minutes or until a toothpick inserted in the center comes out clean. After baking, we let the bases cool completely.
Cream - We start preparing the cream by whipping the cream until it becomes firm, being careful not to over-whip it, so it doesn't turn into butter. Separately, we soak the gelatin in a little cold water, letting it hydrate for about 10 minutes. After this time, we dissolve it over steam or in the microwave, being careful not to boil it.
To the whipped cream, we add the milk, mint syrup, and dissolved gelatin, gently mixing with a spatula to achieve a uniform composition. This cream will add a fresh taste and creamy consistency to the cake.
Assembly - In the tray where the base was baked, we place a plastic wrap, add the first layer, followed by three-quarters of the prepared cream. We carefully place the second layer over the cream in the tray, and on top, we spread the remaining cream, smoothing it with a spatula. As decoration, we grate chocolate on top for an elegant look and intense aroma.
Finally, we let the cake chill in the refrigerator to allow the cream to set. After a few hours, the cake is ready to be cut and served, offering an unforgettable delight, perfect for any occasion!
Ingredients
dough 6 eggs, 6 tablespoons sugar, a pinch of salt, 5 tablespoons flour, 3 tablespoons oil, 2 tablespoons cocoa cream 500ml sweetened liquid cream, 2 tablespoons milk, 12g gelatin, 5 tablespoons concentrated mint syrup