Chilled cake with cocoa sponge

Ingredients

For the cake base

• 6 eggs
• 6 tablespoons sugar
• 15 ml lemon juice
• 2 tablespoons cocoa
• 1 g baking soda
• 1 g salt
• 6 tablespoons flour
• 2 tablespoons yogurt

For the syrup

• 150 ml water
• 3 tablespoons sugar
• 1 vial rum flavoring

For the cream

• 4 egg yolks
• 2 tablespoons sugar
• 2 tablespoons flour
• 200 ml milk
• 250 g Rama margarine
• 160 g vanilla powdered sugar

For the meringue

• 4 egg whites
• 240 g vanilla powdered sugar
• 30 g dark chocolate
• 1000 ml water

Preparation

1. Separate the 6 eggs for the cake base. Beat the egg whites until stiff, gradually add the 6 tablespoons of sugar and 10 ml lemon juice. 2. Dissolve 1 g baking soda in 5 ml lemon juice and fold it into the foam along with the cocoa, salt, flour, egg yolks and yogurt. Mix until you can no longer see any streaks of flour. 3. Pour the batter into a baking pan lined with baking paper and bake at 180°C for 30 minutes. Check the cake base with a toothpick, then leave it to cool for 45 minutes. 4. While the cake base bakes, boil the 150 ml water with the 3 tablespoons of sugar for the syrup for 3 minutes. Let the syrup cool, then add the rum flavoring. 5. In a heatproof bowl, mix the 4 egg yolks for the cream with 2 tablespoons of sugar, 2 tablespoons of flour and 200 ml milk. Set the bowl over a saucepan with the 1000 ml water at a gentle boil and stir for 10 minutes, until thickened. Leave the cream to cool while the cake base cools. 6. Soak the cooled cake base with the syrup. Beat the margarine with 160 g vanilla powdered sugar, then mix in the cooled egg yolk cream. Spread the cream over the cake base. 7. Put the 4 egg whites for the meringue in a bowl over the same saucepan of hot water. Beat for 8 minutes, gradually adding the 240 g vanilla powdered sugar, until the meringue is very thick. 8. Spread the meringue while it is still slightly warm. Leave it to cool for 10 minutes, grate the dark chocolate over the top and refrigerate the cake for 3 hours. Cut it into cubes.