Rigo Jancsi

Blat:

1. Start by preparing the ingredients needed for the countertop. Place the egg yolks and sugar on the work surface, then use a mixer to beat the egg yolks until you get a fine, light-colored foam. This step is essential, as the incorporated air will give the shortcakes a light and fluffy texture. It's important to take your time and allow time for this process.

2. In a separate bowl, add the egg whites, which should be at room temperature, and start beating with a mixer. Continue beating until the egg whites become stiff foam, so that they form stiff peaks when you lift the paddle attachment. This step adds volume and structure to the batter, so make sure you don't add the sugar too early or the whites won't rise properly.

3. Once you have the egg whites foamed, take a spatula and carefully fold them into the egg yolk mixture. It's important to do this with gentle, up and down motions so as not to lose any of the incorporated air. This blending process should be smooth and slow so as to maintain the airy texture.

4. In another bowl, combine the flour and cocoa. It is recommended that you sift them together to avoid lumps and to get an even mixture. This will add extra flavor and intense color to your cake.

5. After thoroughly mixing the flour and cocoa, gradually incorporate them into the egg mixture, continuing to mix with a spatula. Make sure that the dry ingredients are fully incorporated, but don't over-stir the mixture too much, otherwise the cake will become dense.

6. Preheat the oven to 180 degrees Celsius. Line a baking tray with baking paper or grease with butter and dust with flour to prevent sticking. Pour the mixture into the tray and level the surface with a spatula.

7. Place the pan in the preheated oven and bake for about 25-30 minutes or until a tester inserted in the center comes out clean. It's important not to open the oven door for the first 20 minutes to avoid the top falling off.

8. Once the cake is baked, remove it from the oven and let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. This step is crucial, as the cake needs to be completely cooled before assembling it with creams or glazes.

Now your cake is ready to be used in delicious recipes, whether you want to fill it with a fine chocolate cream or serve it with fresh fruit. Enjoy!