Whipped Cream and Chocolate Cake

Ingredients

For the sponge

• 6 eggs
• 2 egg yolks
• 7 tablespoons sugar
• 7 tablespoons flour
• 2 tablespoons dark cocoa
• 3 tablespoons oil
• 3 tablespoons water

For the syrup

• 100 g sugar
• 180 ml water

For the cream

• 300 ml sweetened liquid whipping cream
• 300 ml cooking cream
• 2 tablespoons sugar
• 2 packets vanilla sugar
• 1 teaspoon rum essence
• 2 egg yolks
• 2 tablespoons sugar
• 50 ml milk
• 1 teaspoon gelatin (optional)
• 20 ml water

For the glaze

• 100 g milk chocolate
• 2 tablespoons milk
• 50 g butter

Preparation

1. Preheat the oven to 160°C. Separate the egg whites from the yolks and beat the whites until foamy. Gradually add 7 tablespoons of sugar and beat for about 10 minutes, until the whites hold stiff peaks. 2. Sift the flour and cocoa over the egg whites. In a separate bowl, mix the 6 egg yolks with the oil and water, then gently fold them into the whites, using an upward motion from the bottom of the bowl. 3. Pour the mixture into a 20 × 25 cm baking pan lined with parchment paper and level the top. Bake for 25 minutes, until a toothpick inserted into the sponge comes out clean. Leave the sponge to cool for 45 minutes. 4. To make the syrup, caramelize the sugar for 5 minutes, until it turns amber. Carefully pour in the water, let it come to a boil twice more, then cool the syrup for 20 minutes. 5. Put the whipping cream, cooking cream and sugar in a bowl. Add the vanilla sugar and rum essence, then beat for about 5 minutes, until the cream holds on the whisk. Divide the whipped cream into two equal portions; one will go into the cream, and the other is for decorating. 6. If the whipped cream is not firm, bloom the gelatin in 20 ml of water. Put the 2 egg yolks, sugar and milk in a heavy-bottomed saucepan and cook over low heat for 2 minutes, stirring. Add the bloomed gelatin to the hot mixture and stir until it melts. Cool the yolk cream for 20 minutes, then fold it into half of the whipped cream. If the whipped cream is already firm, you can skip the gelatin and fold the thoroughly cooled yolk cream straight into it. 7. Chill the cream for 25 minutes. Cut the sponge horizontally into two layers. Soak the first layer with syrup, spread the cream over it, add the second layer and soak it with syrup. Chill the cake for 30 minutes. 8. Melt the chocolate, milk and butter in a bowl set over a pan of boiling water, stirring for 5 minutes, until the glaze is smooth. Let it cool until lukewarm, spread it over the chilled cake and chill the cake for 30 minutes, until the glaze sets. 9. Cut the cake into rectangles and top each piece with the whipped cream set aside for decorating.