To prepare a delicious cake, we will start by separating the egg whites from the yolks. It is important to have a clean and dry bowl for the egg whites, as any trace of fat can prevent them from whipping well. The egg whites are whipped with 5 tablespoons of sugar until they become firm and have a glossy texture. This will give the cake an airy and light structure. In another bowl, the yolks are beaten together with the remaining sugar and vanilla sugar until the mixture becomes creamy and light yellow in color.
Then, carefully, we will incorporate the yolk mixture into the whipped egg whites, gently folding with a spatula to avoid losing the air in the egg whites. It is essential that these ingredients combine well, but without over-mixing the composition. After obtaining a homogeneous mixture, we sift the flour and cocoa powder on top to prevent lumps from forming. This will add an intense chocolate flavor and a pleasant aroma. The resulting mixture is divided into two equal parts and baked on parchment paper, in the form of sheets, at a medium temperature until they are evenly baked and slightly elastic to the touch.
While the sheets cool, we take care of the syrup and the delicious cream. For the egg cream, the yolks are mixed with sugar and 3 tablespoons of water, then the mixture is placed over low heat, stirring continuously. It is important not to let the cream boil, but to ensure that it becomes a fine and airy foam. When the cream is almost ready, gelatin, which has been previously soaked in 50 ml of cold water, is added. We mix vigorously until the gelatin is completely dissolved and the cream cools.
After the cream has cooled, we mix it with the whipped cream and vanilla sugar. This mixture will add an extra touch of finesse and flavor to our cake. We let the cream chill in the refrigerator for about 15 minutes to firm up a bit before assembling the cake.
For assembly, we start by soaking the first cake layer, then pouring half of the prepared cream on top. We continue with the second layer, which we also soak, and then pour the other half of the cream on top. Finally, we sift cocoa powder over it for an elegant appearance and an extra touch of flavor. The assembled cake will be left in the refrigerator for a few hours to allow the flavors to meld. After chilling, the cake can be sliced as desired and is ready to serve, offering a refined taste, perfect for any special occasion.
Then, carefully, we will incorporate the yolk mixture into the whipped egg whites, gently folding with a spatula to avoid losing the air in the egg whites. It is essential that these ingredients combine well, but without over-mixing the composition. After obtaining a homogeneous mixture, we sift the flour and cocoa powder on top to prevent lumps from forming. This will add an intense chocolate flavor and a pleasant aroma. The resulting mixture is divided into two equal parts and baked on parchment paper, in the form of sheets, at a medium temperature until they are evenly baked and slightly elastic to the touch.
While the sheets cool, we take care of the syrup and the delicious cream. For the egg cream, the yolks are mixed with sugar and 3 tablespoons of water, then the mixture is placed over low heat, stirring continuously. It is important not to let the cream boil, but to ensure that it becomes a fine and airy foam. When the cream is almost ready, gelatin, which has been previously soaked in 50 ml of cold water, is added. We mix vigorously until the gelatin is completely dissolved and the cream cools.
After the cream has cooled, we mix it with the whipped cream and vanilla sugar. This mixture will add an extra touch of finesse and flavor to our cake. We let the cream chill in the refrigerator for about 15 minutes to firm up a bit before assembling the cake.
For assembly, we start by soaking the first cake layer, then pouring half of the prepared cream on top. We continue with the second layer, which we also soak, and then pour the other half of the cream on top. Finally, we sift cocoa powder over it for an elegant appearance and an extra touch of flavor. The assembled cake will be left in the refrigerator for a few hours to allow the flavors to meld. After chilling, the cake can be sliced as desired and is ready to serve, offering a refined taste, perfect for any special occasion.
Ingredients
Ingredients: 8 eggs, 8 tbsp sugar, 7 tbsp flour, 2 tbsp cocoa, 1/2 packet Bourbon vanilla sugar. Cream: 500ml whipped cream, 5 egg yolks, 250g sugar, 1 packet gelatin, 1+1/2 packets Bourbon vanilla sugar. Syrup: 200g sugar, 250ml water, 2 packets hot chocolate, 50ml whisky (or whatever you prefer, this is what I had at home). Decoration: cocoa.