The egg whites are separated from the yolks, making sure that no traces of yolk remain in the whites, as they need to be very clean to whip well. In a large bowl, the yolks are mixed with half of the sugar using an electric mixer until the mixture becomes a whitish, creamy, and airy foam. This step is essential as it will ensure a fine texture for the cake.
In another bowl, the egg whites are beaten with a pinch of salt until they form stiff peaks. The remaining sugar is gradually added while continuing to mix until a shiny and firm meringue is obtained. This meringue will add volume and airiness to our batter. Using a spatula, the meringue is carefully folded into the yolk mixture, gradually adding the oil, rum essence, cocoa, and sifted flour. The mixture is gently folded in an upward motion to preserve the air.
The resulting batter is poured into a large rectangular baking pan lined with parchment paper and baked at moderate heat for about 25-30 minutes, or until it passes the toothpick test. Meanwhile, we prepare the cream. The gelatin is dissolved in a little cold water for 10 minutes. Once hydrated, the gelatin is heated in the microwave or over steam until it becomes liquid, being careful not to boil it.
Separately, the heavy cream is whipped until it becomes firm. Then, honey and the melted gelatin are added, mixing with a spatula to obtain a smooth and delicious cream. Now we take care of assembling the dessert. A loaf pan is lined with plastic wrap, ensuring that the wrap extends beyond the edges so that the loaf can be closed later.
The cooled cake is cut into pieces to cover all the walls of the loaf pan, keeping some cake for the lid. The first half of the cream is placed, and over it, the strawberries are carefully arranged, ensuring they are evenly distributed. Then, the other half of the cream is added. Finally, the cake lid is placed on top and covered with plastic wrap. The loaf is refrigerated for a few hours, preferably overnight, to allow the cream to set well and the flavors to meld. When serving, it can be decorated with grated chocolate or fresh fruits, thus providing an attractive and appetizing appearance. Enjoy this delicious homemade loaf with family and friends!
In another bowl, the egg whites are beaten with a pinch of salt until they form stiff peaks. The remaining sugar is gradually added while continuing to mix until a shiny and firm meringue is obtained. This meringue will add volume and airiness to our batter. Using a spatula, the meringue is carefully folded into the yolk mixture, gradually adding the oil, rum essence, cocoa, and sifted flour. The mixture is gently folded in an upward motion to preserve the air.
The resulting batter is poured into a large rectangular baking pan lined with parchment paper and baked at moderate heat for about 25-30 minutes, or until it passes the toothpick test. Meanwhile, we prepare the cream. The gelatin is dissolved in a little cold water for 10 minutes. Once hydrated, the gelatin is heated in the microwave or over steam until it becomes liquid, being careful not to boil it.
Separately, the heavy cream is whipped until it becomes firm. Then, honey and the melted gelatin are added, mixing with a spatula to obtain a smooth and delicious cream. Now we take care of assembling the dessert. A loaf pan is lined with plastic wrap, ensuring that the wrap extends beyond the edges so that the loaf can be closed later.
The cooled cake is cut into pieces to cover all the walls of the loaf pan, keeping some cake for the lid. The first half of the cream is placed, and over it, the strawberries are carefully arranged, ensuring they are evenly distributed. Then, the other half of the cream is added. Finally, the cake lid is placed on top and covered with plastic wrap. The loaf is refrigerated for a few hours, preferably overnight, to allow the cream to set well and the flavors to meld. When serving, it can be decorated with grated chocolate or fresh fruits, thus providing an attractive and appetizing appearance. Enjoy this delicious homemade loaf with family and friends!
Ingredients
For a simple cocoa sponge: -6 eggs, 5 tablespoons flour, 3 tablespoons oil, 6 tablespoons sugar, 2 heaping tablespoons cocoa, rum essence. For the whipped cream: 250 ml liquid cream, 3 tablespoons honey, 6 g gelatin, vanilla essence.