The eggs are carefully separated, ensuring that no trace of yolk enters the egg whites. The egg whites are beaten until stiff peaks form, and gradually sugar is added, one tablespoon at a time, to facilitate its melting. At the beginning of beating, we also add a little rum, which will provide a pleasant aroma and help achieve a more consistent foam. Meanwhile, we mix the flour with the cocoa and a pinch of salt to obtain a uniform combination, which we set aside.
The ness, an essential ingredient for the flavor of the cake, is prepared by dissolving 3-4 tablespoons of instant coffee in a cup of warm water, mixing well until all the crystals dissolve. This mixture is then set aside to cool. Once the egg whites are well beaten, we add the yolks one by one, carefully folding from top to bottom to avoid destroying the air incorporated into the egg whites. After all the yolks are incorporated, we start adding the flour and cocoa mixture, gently mixing until we obtain a homogeneous composition, perfect for a cake base.
This composition is poured into a round pan with removable walls, which has been previously greased with oil and sprinkled with flour or lined with baking paper. The cake base is baked in a preheated oven at 180°C (355°F) for about 30-35 minutes. We check the baking with a toothpick; if it comes out clean, the base is ready. After baking, we let the base cool in the pan for a few minutes, then transfer it to a rack to cool completely.
For the cream and syrup, the eggs are separated, using only the yolks for the cream. The egg whites can be kept in the freezer for later use. The yolks are beaten over a double boiler with sugar for 12 minutes until they become a light-colored, fluffy foam. It is important to choose a larger bowl, as the yolks will increase in volume. Once the foam has cooled, we add the ness essence (or a preferred liqueur) and homogenize. Then, we incorporate the two boxes of mascarpone into the mixture, mixing again. Finally, we fold in the whipped cream, being careful to taste the cream to check the intensity of the flavor; it should be stronger before adding the whipped cream.
We prepare the syrup by boiling water with sugar (or honey) and adding the ness coffee, letting it boil until it reaches the first boil. After it cools, we add rum to taste. The cooled base is cut into three equal slices, and then we start assembling the cake. In the prepared pan lined with plastic wrap, we place the first layer of cake, soak it well, then add one-third of the cream. We continue with the second layer, which we soak and cover with the second third of cream, leveling everything evenly. We place the last layer, soak it, and cover everything with plastic wrap. The cake is left in the refrigerator until morning.
To finish, we remove the cake from the pan and turn it onto a flat plate, covering it with the remaining cream. Decoration can be done according to everyone's preferences, and then the cake is ready to be enjoyed, offering a delicious and memorable experience.
The ness, an essential ingredient for the flavor of the cake, is prepared by dissolving 3-4 tablespoons of instant coffee in a cup of warm water, mixing well until all the crystals dissolve. This mixture is then set aside to cool. Once the egg whites are well beaten, we add the yolks one by one, carefully folding from top to bottom to avoid destroying the air incorporated into the egg whites. After all the yolks are incorporated, we start adding the flour and cocoa mixture, gently mixing until we obtain a homogeneous composition, perfect for a cake base.
This composition is poured into a round pan with removable walls, which has been previously greased with oil and sprinkled with flour or lined with baking paper. The cake base is baked in a preheated oven at 180°C (355°F) for about 30-35 minutes. We check the baking with a toothpick; if it comes out clean, the base is ready. After baking, we let the base cool in the pan for a few minutes, then transfer it to a rack to cool completely.
For the cream and syrup, the eggs are separated, using only the yolks for the cream. The egg whites can be kept in the freezer for later use. The yolks are beaten over a double boiler with sugar for 12 minutes until they become a light-colored, fluffy foam. It is important to choose a larger bowl, as the yolks will increase in volume. Once the foam has cooled, we add the ness essence (or a preferred liqueur) and homogenize. Then, we incorporate the two boxes of mascarpone into the mixture, mixing again. Finally, we fold in the whipped cream, being careful to taste the cream to check the intensity of the flavor; it should be stronger before adding the whipped cream.
We prepare the syrup by boiling water with sugar (or honey) and adding the ness coffee, letting it boil until it reaches the first boil. After it cools, we add rum to taste. The cooled base is cut into three equal slices, and then we start assembling the cake. In the prepared pan lined with plastic wrap, we place the first layer of cake, soak it well, then add one-third of the cream. We continue with the second layer, which we soak and cover with the second third of cream, leveling everything evenly. We place the last layer, soak it, and cover everything with plastic wrap. The cake is left in the refrigerator until morning.
To finish, we remove the cake from the pan and turn it onto a flat plate, covering it with the remaining cream. Decoration can be done according to everyone's preferences, and then the cake is ready to be enjoyed, offering a delicious and memorable experience.
Ingredients
8 medium eggs, 6 tablespoons of flour, 6 tablespoons of sugar, 1/2 - 1 tablespoon of cocoa, 1 1/2 tablespoons of instant coffee, rum essence (or even rum), a pinch of salt. Cream: 7 eggs, 200 g sugar, coffee essence (I added 6 tablespoons of Marsala wine, but you can use any liqueur or strong alcohol) to your taste, 2 containers of mascarpone (8 oz or 226 g/container), 450 g heavy whipped cream (stabilizer is added so it doesn't release liquid). Syrup: 100 ml water, 6 tablespoons of honey (or 150 g sugar), 2 tablespoons of instant coffee, rum essence as much as you like.