Cake `Mascota`

To prepare this delight, we will start with the basic step, making the dough. In a large bowl, we add the four egg yolks and 125 g of sugar. We mix the ingredients well with a whisk until the sugar completely dissolves and the mixture becomes homogeneous and slightly frothy. Then, we add the cocoa, baking powder, ground nuts, and sifted flour. These dry ingredients are gradually incorporated, mixing with a spatula to avoid forming lumps.

In another bowl, we take care of the egg whites. They are beaten into a foam with 125 g of sugar until we obtain a firm and glossy meringue. It is important to beat the egg whites until stiff peaks form to give the cake volume and an airy texture. Once the meringue is ready, we carefully fold it into the yolk mixture, being careful to mix very gently, with bottom-to-top movements, to preserve the air in the egg whites.

After obtaining a homogeneous dough, we pour it into a baking tray lined with parchment paper and place it in the preheated oven at 180 degrees Celsius. We bake for about 25-30 minutes or until the cake passes the toothpick test. Once baked, we let it cool completely.

Meanwhile, we turn our attention to the delicious cream. In a bowl, we beat the four egg yolks with 125 g of sugar, then place them in a double boiler. We continuously mix until the mixture thickens and becomes creamy. Then, we add the cocoa and let it cool. Separately, the margarine is whipped until fluffy and airy. When the yolk cream has cooled, we gradually incorporate it into the whipped margarine, mixing gently to obtain a rich and smooth cream.

For the syrup, we put the sugar in a saucepan over medium heat. When the sugar starts to foam, we add water and vanilla essence. We let it boil for a few minutes, stirring constantly until the syrup thickens slightly.

After all components are ready, we can assemble the cake. We cut the sponge in half, generously soak it with syrup, and spread the cream on the first half. We place the second half of the sponge on top, soak it again, and decorate with the remaining cream or cocoa, as desired. The cake is left in the refrigerator for a few hours to set and combine the flavors. Enjoy this refined dessert that will delight any sweet lover!

 Ingredients: Base: 12 eggs, 250 g sugar, 5 egg yolks, 25 g cocoa, 1 cup ground walnuts, 4 tablespoons flour, 1 baking powder. Cream: 7 egg yolks, 250 g sugar, 50 g cocoa, 250 g butter or margarine. Syrup: 250 g sugar, 2 cups water, rum essence.

 Tags:  eggs unt flour sugar margarine cocoa nut christmas and new year's recipes cookies vegetarian recipes