Separate the egg whites from the yolks, being careful not to leave any yolk in the whites, as this will prevent proper foaming. Start mixing the egg whites with a pinch of salt until they become frothy and significantly increase in volume. When the egg whites have reached an airy consistency, gradually add the sugar, preferably in a rain-like manner, two tablespoons at a time. After each addition, mix at the highest speed of the mixer, ensuring that the sugar is fully incorporated. It is essential that, in the end, the composition has no perceptible sugar crystals, which may take a few minutes, but patience will be rewarded. Once the egg whites are glossy and form firm peaks, stop the mixer and prepare to continue with the rest of the ingredients.
Preheat the oven to 165 degrees Celsius. In a separate bowl, add the water and egg yolks, then gently mix with a spoon, using an upward motion to homogenize the composition. Sift the flour and cocoa over the egg white mixture, also adding the vanilla sugar. Continue to mix carefully, maintaining the same upward motion, so as not to eliminate air from the composition.
Prepare a 24 cm diameter cake pan, greasing it with butter and placing a piece of parchment paper cut to the size of the pan. Gently press the paper to stick well. Pour the composition into the pan, level it with a spoon, and gently shake the pan to settle it evenly. Place the pan in the preheated oven and bake for 30-40 minutes, until it passes the toothpick test. Avoid opening the oven door in the first 15 minutes to prevent a sudden drop in temperature. After baking, let the cake cool, and it is best to prepare it a day before use.
For the white chocolate cream, melt the white chocolate together with the milk in a double boiler, stirring constantly until it homogenizes. Let it cool slightly, then pour it over the mascarpone and mix well to obtain a smooth cream.
Next, prepare the milk chocolate cream. Hydrate the gelatin in 30 ml of water. Then, in a saucepan, combine the chocolate with 100 ml of cream and heat over low heat, stirring until they become homogeneous. Turn off the heat, add the hydrated gelatin, and mix well, letting the cream cool. In another bowl, whip the remaining cream until firm, then carefully fold in the cooled chocolate.
On a platter, place the first layer of cake, framed in a cake ring. Soak with 4-5 tablespoons of caramel syrup, then spread the white chocolate cream, leveling it evenly. Place the raspberries, pressing them gently to set. Continue with the second layer of cake, soak again, add the milk chocolate cream and a layer of raspberries, then place the third layer of cake, soaking it again.
Let the cake chill for a few hours, then prepare the whipped cream by mixing all the ingredients. Remove the cake from the refrigerator, use a thin knife to detach the cake from the ring, and cover it in whipped cream. Sprinkle colored candy for a festive look. Before slicing, let the cake reach room temperature for 25-30 minutes to enhance its flavors. Enjoy with pleasure!
Preheat the oven to 165 degrees Celsius. In a separate bowl, add the water and egg yolks, then gently mix with a spoon, using an upward motion to homogenize the composition. Sift the flour and cocoa over the egg white mixture, also adding the vanilla sugar. Continue to mix carefully, maintaining the same upward motion, so as not to eliminate air from the composition.
Prepare a 24 cm diameter cake pan, greasing it with butter and placing a piece of parchment paper cut to the size of the pan. Gently press the paper to stick well. Pour the composition into the pan, level it with a spoon, and gently shake the pan to settle it evenly. Place the pan in the preheated oven and bake for 30-40 minutes, until it passes the toothpick test. Avoid opening the oven door in the first 15 minutes to prevent a sudden drop in temperature. After baking, let the cake cool, and it is best to prepare it a day before use.
For the white chocolate cream, melt the white chocolate together with the milk in a double boiler, stirring constantly until it homogenizes. Let it cool slightly, then pour it over the mascarpone and mix well to obtain a smooth cream.
Next, prepare the milk chocolate cream. Hydrate the gelatin in 30 ml of water. Then, in a saucepan, combine the chocolate with 100 ml of cream and heat over low heat, stirring until they become homogeneous. Turn off the heat, add the hydrated gelatin, and mix well, letting the cream cool. In another bowl, whip the remaining cream until firm, then carefully fold in the cooled chocolate.
On a platter, place the first layer of cake, framed in a cake ring. Soak with 4-5 tablespoons of caramel syrup, then spread the white chocolate cream, leveling it evenly. Place the raspberries, pressing them gently to set. Continue with the second layer of cake, soak again, add the milk chocolate cream and a layer of raspberries, then place the third layer of cake, soaking it again.
Let the cake chill for a few hours, then prepare the whipped cream by mixing all the ingredients. Remove the cake from the refrigerator, use a thin knife to detach the cake from the ring, and cover it in whipped cream. Sprinkle colored candy for a festive look. Before slicing, let the cake reach room temperature for 25-30 minutes to enhance its flavors. Enjoy with pleasure!
Ingredients
Base: 6 eggs, 6 tablespoons of water, 11 tablespoons of sugar, 9 tablespoons of flour, 2 tablespoons of unsweetened cocoa, a packet of vanilla sugar, a pinch of salt. White chocolate cream: 250 g mascarpone, 200 g white chocolate (of good quality), 20 ml milk, raspberries. Milk chocolate cream: 100 g milk chocolate, 300 g whipped cream, 1/2 packet of gelatin (12 g), raspberries. Decoration: 400 ml whipped cream, 200 ml sour cream, 1 tablespoon powdered sugar, a packet of vanilla sugar, colored candies. Additionally – 100 ml burnt sugar syrup.