To prepare a delicious and impressive dessert, we start by separating the egg whites from the yolks. In a large bowl, the egg whites are beaten until stiff, adding a pinch of salt to stabilize the foam. Once they reach a firm consistency, we gradually incorporate three tablespoons of the seven tablespoons of sugar, continuing to mix until a shiny and compact foam forms. In another bowl, the yolks are mixed with the remaining sugar until we obtain a whitish and fluffy foam. This mixture is carefully added over the egg whites, gently folding from the bottom up to avoid losing air from the mixture.
After homogenizing the two mixtures, we gradually pour in the sifted flour and cocoa, continuing to mix with gentle movements. Finally, we add the oil, which will give the layers a soft and moist texture. The obtained mixture is poured into a mold lined with oil and flour and baked at a moderate temperature until the layer is browned and passes the toothpick test. After baking, we let the layer cool completely, then cut it into three equal layers.
Meanwhile, we prepare the delicious cream that will fill the layers. We bring the milk to a boil in a saucepan. In a separate bowl, we mix the yolks with the sugar and, after obtaining a homogeneous mixture, we gradually add the flour, stirring continuously. Then, we start incorporating the hot milk, a little at a time, to avoid lumps. Once all the milk is added, we place the mixture on the heat, stirring constantly. When the cream starts to boil, we let it boil for about two more minutes, then take it off the heat and let it cool.
In the meantime, we whip the cream until it becomes firm and fluffy. After the cream has completely cooled, we gently fold it into the whipped cream, also adding vanilla essence for an extra touch of flavor and aroma.
To add a touch of freshness to the layers, we prepare a syrup from water, sugar, grated lemon zest, and vanilla essence, which will soak the layers. After the layers have cooled, we generously soak them, then fill them with the delicious cream. Finally, we decorate the cake with fondant, adding details to make it look spectacular. This dessert will not only impress with its appearance but will also provide an unforgettable tasting experience!
After homogenizing the two mixtures, we gradually pour in the sifted flour and cocoa, continuing to mix with gentle movements. Finally, we add the oil, which will give the layers a soft and moist texture. The obtained mixture is poured into a mold lined with oil and flour and baked at a moderate temperature until the layer is browned and passes the toothpick test. After baking, we let the layer cool completely, then cut it into three equal layers.
Meanwhile, we prepare the delicious cream that will fill the layers. We bring the milk to a boil in a saucepan. In a separate bowl, we mix the yolks with the sugar and, after obtaining a homogeneous mixture, we gradually add the flour, stirring continuously. Then, we start incorporating the hot milk, a little at a time, to avoid lumps. Once all the milk is added, we place the mixture on the heat, stirring constantly. When the cream starts to boil, we let it boil for about two more minutes, then take it off the heat and let it cool.
In the meantime, we whip the cream until it becomes firm and fluffy. After the cream has completely cooled, we gently fold it into the whipped cream, also adding vanilla essence for an extra touch of flavor and aroma.
To add a touch of freshness to the layers, we prepare a syrup from water, sugar, grated lemon zest, and vanilla essence, which will soak the layers. After the layers have cooled, we generously soak them, then fill them with the delicious cream. Finally, we decorate the cake with fondant, adding details to make it look spectacular. This dessert will not only impress with its appearance but will also provide an unforgettable tasting experience!
Ingredients
Base: 7 eggs, a pinch of salt, 7 tablespoons of sugar, 5 heaping tablespoons of flour, 3 tablespoons of cocoa powder, 3 tablespoons of oil, rum essence. Cream: 500ml of milk, 130g of sugar, 60g of flour, vanilla essence, 3 egg yolks, 200ml of liquid cream.